Stuffed Chicken Rolls
Pane-Bistecca
Meat rolls are great! Here is an Italian variant, the Rotolini di Pollo ripieni! I often make them with chicken, I have already introduced you to the Cordon Bleu, which are also stuffed rolls, at least in my way. These ones are typically Italian, topped with tomato sauce and they turn out as tender as butter.
Once again, I’m all patriotic and incorporated the three colors of the Italian flag. Red tomato sauce, white chicken and green spinach! I can tell you, these rotolini are addictive!
Once again, I’m all patriotic and incorporated the three colors of the Italian flag. Red tomato sauce, white chicken and green spinach! I can tell you, these rotolini are addictive!
Ingredients
4 large Chicken Breasts
120 g frozen Spinach leaves, defrosted and well squeezed out
100 g Ricotta
100 g Cream Cheese with Herbs
50 g Parmesan, grated
2 Egg-yolks
2 Egg-whites
100 g Breadcrumbs
30 g Parmesan, grated
Salt and Pepper
Rosemary and Paprika
Oil spray
1/2 Bunch Parsley
400 g Tomato Sauce
Instructions
1
Step 1
Cut the chicken breasts not completely Trough the middle, so that you get a big cutlet. Beat with a mallet (or with a frying pan) and season well on both sides.
2
Step 2
Mix the mascarpone with the cream cheese, 50 g Parmesan, the egg yolks and the squeezed spinach and season well. Spread this mixture on the cutlets, roll up the cutlets and place them seam side down on a plate.
3
Step 3
In a plate, beat the egg whites a little, in a second plate mix the breadcrumbs with the 30 g of Parmesan.
4
Step 4
Turn the rotolini first in the egg whites, then in the breadcrumbs and place them in a greased ovenproof dish, again making sure that the seam is down. (This way you don’t need toothpicks to seal). Spray with a little oil spray and bake in the oven at 180 C degrees for about 40 minutes.
5
Step 5
Then pour the jar of tomato sauce over it, sprinkle with chopped parsley and bake for another 10 minutes, this time at 200 C degrees. It goes well with pasta.
Notes
Typical Italian!
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