CHICKEN ROLLATINI RECIPE RECIPES

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CHICKEN ROLLATINI RECIPE - FOOD NETWORK



Chicken Rollatini Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

1 slice country white bread
5 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh sage
Kosher salt and freshly ground pepper
2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
8 chicken cutlets (about 1 1/2 pounds)
8 slices pancetta (about 2 ounces)
1 cup low-sodium chicken broth
2 cloves garlic, chopped
1 15-ounce can cannellini beans, drained and rinsed
1 head escarole or chicory, trimmed and roughly chopped
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
  • Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
  • Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.

Nutrition Facts : Calories 573 calorie, FatContent 30 grams, SaturatedFatContent 8 grams, SodiumContent 711 milligrams, CarbohydrateContent 22 grams, FiberContent 8 grams, ProteinContent 53 grams

CHICKEN ROLLATINI WITH PROSCIUTTO AND CHEESE - SKINNYTASTE



Chicken Rollatini with Prosciutto and Cheese - Skinnytaste image

Provided by Gina

Categories     Dinner

Yield 8

Number Of Ingredients 10

8 thin chicken cutlets (3 oz each)
4 2.8 oz slices thin lean prosciutto, sliced in half
4 slices Sargento reduced fat provolone or mozzarella (sliced in half)
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup Romano cheese (or parmesan)
1 lemon (juice of)
1 tbsp olive oil
fresh pepper
1/4 red onion (sliced)
olive oil non-stick spray

Steps:

  • Wash and dry cutlets well with paper towels.
  • Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
  • Preheat oven to 450°.
  • Lightly spray a baking dish with non-stick spray.
  • Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
  • Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
  • Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
  • When finished, top with remaining crumbs and spray lightly with oil.
  • Bake 25 - 30 minutes.
  • Serve immediately!

Nutrition Facts : ServingSize 1 chicken, Calories 168.6 kcal, CarbohydrateContent 4.6 g, ProteinContent 22.1 g, FatContent 6.4 g, FiberContent 0.7 g

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