Chicken Rollatini Alfredo Recipes

CHICKEN ROLLATINI

Steps:

• Wash and dry cutlets well with paper towels.
• Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
• Preheat oven to 450°.
• Lightly spray a baking dish with non-stick spray.
• Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well.
• Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.
• Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• When finished, top with remaining crumbs and spray lightly with oil.
• Bake 25 - 30 minutes.
• Serve immediately!

CHICKEN ROLLATINI WITH DITALINI

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.
• Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.
• Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
• Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.
• Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

ABBY'S CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

CHICKEN ROLLATINI

Steps:

• Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
• Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
• Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CHICKEN ROLLATINI

Steps:

• Slice chicken breasts crosswise into 1/4" slabs (lay breast flat on cutting board, with knife parallel to board, slice across but stop short by 1/4". Repeat starting at opposite side to make one long slab of 1/4" thick chicken.).
• Flatten out chicken, lay out bacon slices to cover chicken, then cover with cheese slices.
• Roll Chicken/bacon/cheese up and slice into 1/2" rounds and secure with toothpicks.
• In separate bowls, combine egg & milk; crackers & seasoning.
• In skillet/saucepan, heat the oil.
• Dip the chicken pieces into the egg/milk, then coat in crackers/seasoning.
• Place chicken pieces flat on skillet when oil is properly heated and cook for 10-15 mins or until brown- make sure to turn the chicken so it cooks evenly.
• Cook pasta as directed.
• Drain pasta, add peas and toss together.
• Return pasta/peas to pot, add 1 cup Alfredo sauce and heat.
• Dish out pasta onto plates, place 4-6 slices of chicken on top (Remove Toothpics!).