12/14/09 - Chicken Rolatini

This is an easy but fun dish that always a great idea when you have company as it seems a bit fancier than it is (though I have to admit with out some pasta or rice my plate is looking a little empty!) The easiest way to make this is to use the chicken breasts labeled as "thin- sliced" in the meat department but you can always butter-fly and pound out a standard boneless breast if you don't have access to them.


Chicken Rolatini w Marsala mushroom sauce
6 thin sliced chicken breasts
1/2 tub garlic & herb cheese spread (like rondele)
6 slices of proscuitto
6 toothpicks (to secure chicken breasts closed)
1 tbsp butter
2 tbsp oil

8 oz white button mushrooms
1/2 c marsala wine
1 tbsp flour
2 tbsp butter
5 slices of pancetta - diced
salt, pepper, oregeno, garlic powder, parsley

1) On a flat surface, spread cheese over 2/3 of chicken breast surface and top with prosciutto
2) Roll and secure with a toothpick to keep closed
3) Repeat with remaining chicken breasts
4) In a large pan (that can go into the oven....so no plastic handles!) heat oil and butter.
5) Heat oven to 350 F
6) Place chicken rolls in the pan and sear on each side approx 5 min
7) Place entire pan in the oven and cook 10-15 min or until chicken is cooked throughout
8) While chicken is finishing in oven, in another pan cook pancetta
9) Add mushrooms and butter
10) Once melted sprinkle flour on top and make a roux by combining
11) Add marsala wine and seasoning
12) Serve chicken with a spoon full of sauce on top