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Chicken
Rotolo Italiano
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Large skillet |
6 servings |
350° F. oven
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Medium bowl |
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Baking dish, 9 x 9 x 2
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- 6 whole boneless chicken breasts, skin removed
- 3 tablespoons olive oil
- 12 ounces Italian sausage, casing removed
- 1 medium onion
- 1 tablespoon minced garlic
- 1 cup Gonnella Bread Crumbs
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh rosemary
- Salt and pepper to taste
- 1/4 cup (1/2 stick) butter
- 6 thin slices Mozzarella cheese
- 1 cup dry white wine
- 3 tablespoons lemon juice
Place chicken between layers of wax paper and pound with meat
mallet to flatten. Heat oil in skillet. Stir in sausage, onion and
garlic and cook, stirring to break up sausage, until sausage is
cooked, about 5 minutes. Remove to bowl and stir in bread crumbs,
parsley, rosemary, salt and pepper. Melt butter in skillet. Sauté
chicken, two at a time, about 2 minutes each side. Preheat oven.
Remove chicken to work surface. Place sausage mixture on top of
each chicken breast, dividing evenly; top with cheese slice. Roll
up chicken, tucking in edges. Secure with wooden picks. Place in
baking dish, seam side down. Pour wine and juice into skillet over
high heat; bring to boil and stir 1 to 2 minutes. Pour over chicken
and bake 15 to 20 minutes. Remove picks. Serve hot.
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