Panko Crusted Rollatini

This is a great recipe to make with the guarantee of leftovers or for a friend who is in town and might be visiting. It’s fairly simple but has a number of steps – the end result is a delicious and filling Italian inspired meal. The ingredients used can always be swapped around for a more customizable culinary experience and the recipe can always be doubled to serve a larger dinner party.

(Ingredients)

Garlic Powder, Salt, Black Pepper, Red Pepper Flakes, Dried Oregano

Grated Parmesan Cheese

Olive Oil

Corn Starch

Panko Bread Crumbs

Toothpicks

Pastry Brush

(6) Thin Sliced Chicken Breasts

(6) Slices of Prosciutto Di Parma

(6) Slices of Deli Mozzarella

Low Sodium Chicken Broth

Red Wine

Marsala Wine

Mushrooms

(Directions)

– Pre-heat oven to 375 degrees.

– In a shallow baking dish place ¼ cup of red wine and a ¼ cup of chicken broth.

– Sprinkle in garlic powder, black pepper and a drizzle of olive oil and set the dish off to the side.

– Now take each chicken breast and lay out flat in front of you, take one piece of prosciutto and place on top of chicken, then a piece of mozzarella and place on top of the prosciutto.

– Roll up tightly the chicken and secure with two to three toothpicks.

– Now with the pastry brush coat each Rollatini all the way around with a thin layer of olive oil and season lightly with salt.

– In a separate dish you will combine a cup of panko bread crumbs, a sprinkle of the parmesan cheese along with a sprinkle of black pepper and dried oregano.

– Take each roll and dunk into the panko mixture, turn and press mix into the chicken till it’s fairly covered then lay gently into the baking dish.

– Drizzle small amount of olive oil over the rolls to help them brown.

– Now place the baking dish uncovered into the oven.

–  While the chicken is cooking you can make the mushroom sauce.

– In a saucepan bring ½ cup of red wine and a ½ cup of Marsala wine to a simmer.

– Throw in the fresh mushrooms and put heat on low.

– Season the sauce with red pepper flakes, garlic powder and black pepper.

– Simmer till mushrooms have softened.

– Now gradually whisk in a table spoon of cornstarch.

– You will notice that the sauce will start to thicken.

–  Be sure to get all the clumps of cornstarch out by continually whisking.

– You can keep the sauce on very low heat while the chicken continues to cook.

– Depending on how thin the chicken breasts are it should take only about 30-45 minutes for the Rollatini to be cooked through.

– You should notice the cheese oozing out and the panko browning into a nice crisp crust.

– When ready to serve, remove from oven and be sure to remove the toothpicks in each roll.

– Plate two Rollatini on top of a side of your choosing and drizzle mushroom sauce over the plate.

Enjoy! 

*Feel free to serve over a bed of wilted spinach, mashed potatoes or even creamy polenta on this evening I used a quick prepare mushroom pilaf.

*You can always try different fillings or even season the panko differently if you want.

*I served before dinner a salad of fresh tomatoes and mozzarella.

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– A.M.A –

© Cookery for Two – 2012 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Chicken Saltimbocca Roll Up’s

One of my boyfriend’s favorites when we go out for Italian is Chicken Rollatini – now this dish isn’t really Rollatini since there’s no cheese, but I took what most put out flat on a plate as a layered dish and rolled it up! Added in some spinach to cover the vegetable category and baked it all in a pool of red wine and broth – needless to say the dish was such a hit I don’t think the cheese was even missed. Serve up a piece or two with some spaghetti all’ olio and you’re sure to have rave reviews from everyone around the table.

Tools:  Toothpicks and Baking Dish

Ingredients:

Salt, Pepper, Garlic Powder, Olive Oil

½ a Lemon – Sliced Up

2 Garlic Cloves – Chopped

½ Cup Red Wine

½ Cup Low Sodium / Organic Chicken Broth

(4)Large Chicken Cutlets

1 Package Chopped Frozen Spinach – Thawed

(4) Pieces of Prosciutto

Grated Parmesan Cheese

Directions – Prepping the Baking Dish:

– Pour the red wine and the chicken broth into the dish.

– Sprinkle the garlic all over in the dish.

– Place lemon slices all over in the dish.

Directions – Putting the Chicken Together:

– First season the chicken cutlets by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Next you must season the spinach – place in a bowl and mix 1 tablespoon olive oil and sprinkle of pepper into the spinach. 

– Now lay the cutlets flat on a cutting board and place a thin layer of the spinach along the cutlet.

– Next lay one piece of prosciutto along the cutlet.

– Starting from the end closest to you – roll the cutlet going up- roll tightly and secure the roll up with about three to four toothpicks.

*Depending on the size of your cutlets vs. the stuffing the prosciutto may show through beyond the chicken but as you can see from my photo that’s not so bad. Just be sure everything is firmly secured together as one piece with your toothpicks so nothing fall’s out.

– Now lay the roll ups in the baking dish.

– Sprinkle some parmesan cheese on top of the roll ups and then drizzle some olive oil over the top.

Directions – Cooking the Roll Ups:

– Place the backing dish in a pre-heated oven of 375 degrees and cook for 20-30 minutes or until chicken is cooked through.

Bon Appétit!

*Don’t forget that side dish – serve with a fresh green salad or for more of an indulgence serve with spaghetti all’ olio.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.