Chicken Portofino Recipe
Lightly breaded rolled chicken stuffed with shrimp, peppers, onion and spinach. Topped with mozzarella cheese and three type of mushroom in a brown sauce. Served with roasted potatoes.
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Ingredients
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Chicken Preparation
Mushroom Sauce
Roasted Potatoes
Method
Chicken Preparation
- 1
Prepare Chicken
Preheat your oven to 180°C (350°F). Place chicken breasts between two sheets of plastic wrap and gently pound them to about 1/2 inch thickness.
- 2
Stuffing
In a bowl, combine shrimp, diced red bell pepper, diced onion, and chopped spinach. Mix well and season with salt and black pepper.
- 3
Assemble Chicken Rolls
Place a portion of the shrimp mixture on each chicken breast, roll them tightly, and secure with toothpicks. Dredge each roll in flour, dip in beaten eggs, and coat with breadcrumbs.
- 4
Mushroom Sauce
- 5
- 6
Add Broth and Cream
Pour in chicken broth and bring to a boil. Reduce heat and stir in heavy cream and nutmeg. Let simmer for 5 minutes until thickened.
- 7
Finish Sauce
Stir in chopped parsley and season with salt and pepper. Pour sauce over chicken rolls.
Roasted Potatoes
- 8
Prepare Potatoes
In a bowl, toss halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Ensure they are well coated.
- 9
Roast Potatoes
Spread the potatoes on a baking sheet and roast in the oven for 25-30 minutes, or until golden and crispy, flipping halfway through.
Final Assembly
- 10
Bake Chicken
Bake the chicken rolls in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.
- 11
Serve
Plate the chicken portofino with a generous portion of roasted potatoes on the side. Enjoy your meal!
