Chicken Rollatini is a fabulous way to manipulate chicken breast to get the most out of a usually bland cut of chicken. An elegant, simple and delicious recipe that goes well with your Sunday Dinner … or any other day!
- 1 cups sliced mushrooms
- 2 Tablespoons vegetable oil
- 1 onion
- 2 Tbsp flour
- 2 cups chicken broth
- 4 chicken breast fillets
- 4 slices cheese or grated cheese
- 4 slices ham thin
- 3 cloves garlic, mined
- 1/4 cup red bell pepper
- 1/4 cup cream
- salt black pepper
- dry thyme basil, for seasoning
- parsley for garnish
Slice the chicken breasts in half, horizontally, to create thinner cutlets. Place the cutlets between pieces of plastic wrap and pound evenly to 1/4” thickness. Season with salt and pepper.
Put a slice of ham and a slice of cheese over each fillet then roll it tightly and firmly. Secure the seam with toothpicks placed one inch apart.
Put oil in a non-stick pan and fry chicken roll ups on all sides until golden. Let cool completely.
Cut each roll into 1″ thick rounds. You will get about 3 rounds from each roll.
In the meantime, saute onions,garlic, red bell peppers and mushrooms and fry until there is almost no liquid left. Add flour and stir. Add 2 cups chicken broth and cook, stirring, until sauce thickens.
Add cream, salt, pepper, and seasonings.
Transfer the mushroom mixture into an greased baking dish arrange chicken rolls on top.
Bake in 430 F oven for about 15 minutes. Sprinkle with parsley before serving.