Chicken Rollatini With Ditalini Recipes

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ABBY'S CHICKEN ROLLATINI



Abby's Chicken Rollatini image

Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.

Provided by Kris McFadden

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
½ cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
⅓ cup white wine
¼ cup olive oil
1 pinch black pepper

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.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 1.9 g, Cholesterol 134.1 mg, Fat 33 g, Fiber 0.1 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 842.7 mg, Sugar 0.7 g

CHICKEN ROLLATINI



Chicken Rollatini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 slice country white bread
5 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh sage
Kosher salt and freshly ground pepper
2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
8 chicken cutlets (about 1 1/2 pounds)
8 slices pancetta (about 2 ounces)
1 cup low-sodium chicken broth
2 cloves garlic, chopped
1 15-ounce can cannellini beans, drained and rinsed
1 head escarole or chicory, trimmed and roughly chopped
1 tablespoon unsalted butter

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.

Nutrition Facts : Calories 573 calorie, Fat 30 grams, SaturatedFat 8 grams, Sodium 711 milligrams, Carbohydrate 22 grams, Fiber 8 grams, Protein 53 grams

CHEESY DITALINI WITH CHICKEN AND SPINACH



Cheesy Ditalini with Chicken and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 1/2 cups ditalini
1 shallot, minced
2 teaspoons fresh thyme
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup milk
Freshly ground pepper
2 cups shredded rotisserie chicken
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup shredded gruyère cheese
Toasted breadcrumbs, for topping

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
  • Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.

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