Chicken rolls
This is the recipe for the best chicken rolls ever, soft and juicy, great for an easy-to-make meat main course. Do you want to bring to the table some succulent chicken rolls soft and delicious? Here is the perfect recipe to make them both in the oven and in the pan. For a simple but appetizing second course, chicken rolls are perfect. The slices of chicken breast can be stuffed in many different ways and then browned in a pan or baked. In order not to dry them too much we give you some tips that will allow you to get soft and juicy chicken rolls. You can decide whether to make simple chicken breast rolls or stuffed with cheese or other ingredients. To choose among the many possibilities I suggest you read to the end because after the recipe I stop to talk about how to stuff chicken rolls in an inviting way. This chicken roll recipe is the classic, the one with the chicken breast rolled in bacon that makes the meat nice soft and juicy. Obviously you can also use raw ham or speck, but bacon has that extra bit of fat that is precisely the element that gives softness to chicken breast. In this case the cooking takes place in the oven, but you can also place the rolls in a pan and cook on the stove. But now let's see how juicy, quick and easy chicken rolls are prepared.
INGREDIENTS
Chicken breast 8 slicesBacon spread 16 slicesProvolone cheese 60 grRosemary 10 grSage 1 leafThyme two twigsBay leaf 3 leavesButter 30 gr or a couple of tablespoons of extra virgin olive oilSalt to tasteGround black pepper to taste
PREPARATION
Start the chicken rolls recipe by turning on the oven at 180 degrees. Meanwhile, prepare a chopped mixture of sage leaves, bay leaf and rosemary and thyme needles, add a little salt and ground black pepper. Cut the provolone into eight sticks Then lay the slices of bacon side by side, in pairs, on a clean shelf. Then beat the slices of chicken breast with a meat mallet. Arrange the slices of chicken breast over the couple of slices of bacon, sprinkle with chopped herbs, place a stick of provola cheese in the middle and then roll the slices of chicken breast on themselves, so that the bacon wraps them outside. Stop the chicken and bacon rolls with a toothpick, metal skewer or kitchen wire. Place the chicken breast rolls in a lightly greased non-stick baking pan with 10 grams of butter, and pour the remaining butter over the rolls, after having slightly melted it on a heat source. Finally transfer the pan to the oven and bake for about 20 minutes, sprinkling the rolls halfway through cooking with the bottom, remove from the oven and serve the hot chicken rolls.
NoteStuffed chicken rolls there are several ways to prepare them. For example, you could stuff them with a slice of cooked prosciutto and diced mozzarella and then breaded them with breadcrumbs. Or make them super tasty with ricotta and sun-dried tomatoes. Although the classic filling is the one with a celery and a strips of carrot put raw before rolling the meat. Obviously you can let your imagination go and add the seasonal vegetables you prefer in summer there are very good roasted peppers, grilled eggplant or zucchini. Also excellent pumpkin, mushrooms, and then radicchio, asparagus, chicory ... Really any vegetable is good for me. Also with regards to cheese you can range, so in addition to provolone or scamorza you can also choose asiago, emmental or caciotta.
This is the recipe for the best chicken rolls ever, soft and juicy, great for an easy-to-make meat main course. Do you want to bring to the table some succulent chicken rolls soft and delicious? Here is the perfect recipe to make them both in the oven and in the pan. For a simple but appetizing second course, chicken rolls are perfect. The slices of chicken breast can be stuffed in many different ways and then browned in a pan or baked. In order not to dry them too much we give you some tips that will allow you to get soft and juicy chicken rolls. You can decide whether to make simple chicken breast rolls or stuffed with cheese or other ingredients. To choose among the many possibilities I suggest you read to the end because after the recipe I stop to talk about how to stuff chicken rolls in an inviting way. This chicken roll recipe is the classic, the one with the chicken breast rolled in bacon that makes the meat nice soft and juicy. Obviously you can also use raw ham or speck, but bacon has that extra bit of fat that is precisely the element that gives softness to chicken breast. In this case the cooking takes place in the oven, but you can also place the rolls in a pan and cook on the stove. But now let's see how juicy, quick and easy chicken rolls are prepared.
INGREDIENTS
Chicken breast 8 slices
Bacon spread 16 slices
Provolone cheese 60 gr
Rosemary 10 gr
Sage 1 leaf
Thyme two twigs
Bay leaf 3 leaves
Butter 30 gr or a couple of tablespoons of extra virgin olive oil
Salt to taste
Ground black pepper to taste
PREPARATION
Start the chicken rolls recipe by turning on the oven at 180 degrees. Meanwhile, prepare a chopped mixture of sage leaves, bay leaf and rosemary and thyme needles, add a little salt and ground black pepper. Cut the provolone into eight sticks Then lay the slices of bacon side by side, in pairs, on a clean shelf. Then beat the slices of chicken breast with a meat mallet. Arrange the slices of chicken breast over the couple of slices of bacon, sprinkle with chopped herbs, place a stick of provola cheese in the middle and then roll the slices of chicken breast on themselves, so that the bacon wraps them outside. Stop the chicken and bacon rolls with a toothpick, metal skewer or kitchen wire. Place the chicken breast rolls in a lightly greased non-stick baking pan with 10 grams of butter, and pour the remaining butter over the rolls, after having slightly melted it on a heat source. Finally transfer the pan to the oven and bake for about 20 minutes, sprinkling the rolls halfway through cooking with the bottom, remove from the oven and serve the hot chicken rolls.
Note
Stuffed chicken rolls there are several ways to prepare them. For example, you could stuff them with a slice of cooked prosciutto and diced mozzarella and then breaded them with breadcrumbs. Or make them super tasty with ricotta and sun-dried tomatoes. Although the classic filling is the one with a celery and a strips of carrot put raw before rolling the meat. Obviously you can let your imagination go and add the seasonal vegetables you prefer in summer there are very good roasted peppers, grilled eggplant or zucchini. Also excellent pumpkin, mushrooms, and then radicchio, asparagus, chicory ... Really any vegetable is good for me. Also with regards to cheese you can range, so in addition to provolone or scamorza you can also choose asiago, emmental or caciotta.
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