CHICKEN ROLLATINI
I found this delicious recipe in a BH&G magazine. It looked so good and easy to make and perfect for a family dinner. I have also made this for company as well as picky kids and I received raves from everyone. Don't let the steps scare you because they are all easy and it does not take that long to prepare once you get the...
Provided by Jeanne Gliddon
Categories Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Place the three chicken breasts on cutting board.
- 2. Cut chicken breasts in half.
- 3. Place one halved chicken breast in a 1 gallon plastic zip lock bag or something comparable. Do not zip bag closed.
- 4. Pound to 1/4 - inch thick. I used a mallet that worked very well.
- 5. Set aside pounded half and pound the other chicken breast halves.
- 6. Take one of the pounded halves and season to taste with salt & pepper.
- 7. Place 4 Salami slices or cover with Pepperoni slices on chicken. I used Turkey Pepperoni.
- 8. Place one slice of Provolone Cheese on Salami or Pepperoni.
- 9. Add 3 asparagus spears in center of breast.
- 10. Roll up and secure with toothpick(s). Repeat with the rest of the chicken. Oops! I forgot to take a picture so I'm showing the kind of pasta sauce you need to buy!
- 11. Spread 1/2 cup of Classico Sauce on bottom of an 11x7 or larger baking dish.
- 12. Place chicken in dish smooth side facing up.
- 13. Top with remaining sauce.
- 14. Sprinkle with shredded cheese. I used Parmesan and Jack Cheeses. Bake uncovered for 30 to 40 minutes or until chicken is done.
- 15. I made 5 servings. I sent two home with my sister and cooked three for my household. I had two asparagus spears left and just placed them in the baking dish with the chicken rolls. You can serve with a white rice, a wild rice, a pasta of your choice or quinoa. Enjoy!
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