Rollatini with chicken
Votes: 0
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 573, total fat 30 G., saturated fats 8 G., proteins 53 G., carbohydrates 22 G., fiber 8 G., cholesterol 0 mg, sodium 711 mg, sugar 0 G.
Calories 573, total fat 30 G., saturated fats 8 G., proteins 53 G., carbohydrates 22 G., fiber 8 G., cholesterol 0 mg, sodium 711 mg, sugar 0 G.
Italian rollatini are thin chicken cutlets rolled up with various fillings. There are many variations. For example, in this recipe, wrap a strip of bread and provolone cheese around a chicken breast, then wrap the rolls in slices of pancetta and pan-fry until the pancetta is crispy, the chicken is cooked through, and the cheese melts deliciously inside and oozes out the sides. Rollatini are easy to make, look elegant, and are always a hit with guests. Serve as a main course with escarole and white beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 slice of country white bread
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh sage
- 60 g provolone cheese, cut into 6 sticks measuring 1 x 2.5 cm.
- 8 chicken cutlets (about 700 g)
- 8 slices pancetta (about 60 g)
- 1 cup lightly salted chicken broth
- 2 cloves garlic, chopped
- 1 can (425 g) canned cannellini beans, rinsed
- 1 head escarole or chicory, trimmed and coarsely chopped
- 1 tbsp unsalted butter
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Recipes with similar ingredients: cannellini beans, escarole salad, chicken cutlets, pancetta, provolone cheese, sage
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Cut the bread in half, then cut each half crosswise into 4 strips; add 1 tablespoon of olive oil and sage, season with salt and pepper. Place 1 strip of bread and 1 strip of provolone cheese down the center of each chicken cutlet. Wrap the chicken tightly around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
- Heat a large oven-safe 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; bake until the roulades are golden brown and the chicken is 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 lightly golden, about 30 seconds. Add the beans and cook, stirring, until heated through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt, and a few freshly ground black pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
- Using a slotted spoon, remove the chicken from the pan. Simmer the remaining juices over medium heat until reduced by half, about 5 minutes. Remove from heat and stir in the butter. Serve the chicken with the pan sauce and escarole mixture.
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