Chicken Rollatini Recipe
Boneless chicken breast, rolled with parma prosciutto, mozzarella and spinach, finished with tomato, and mushroom gorgonzola cream sauce
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Ingredients
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Chicken Rollatini
Tomato and Mushroom Gorgonzola Cream Sauce
Method
Preparation of Chicken Rollatini
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Place the boneless chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/2 inch.
- 2
Assemble the Rollatini
Lay 2 slices of prosciutto on each chicken breast, followed by a layer of fresh spinach and a few slices of fresh mozzarella. Roll the chicken tightly, starting from one end, and secure with toothpicks if necessary.
- 3
Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Season the chicken rolls with salt and black pepper. Sear the chicken rolls in the skillet for about 3-4 minutes on each side, until golden brown.
- 4
Bake the Chicken
Transfer the seared chicken rolls to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Making the Sauce
- 5
- 6
Prepare the Cream Sauce
Add minced garlic to the skillet and cook for an additional 1 minute. Pour in the tomato sauce and heavy cream, stirring to combine. Bring the mixture to a simmer.
- 7
Add Gorgonzola Cheese
Stir in the crumbled Gorgonzola cheese and allow the sauce to simmer for another 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
- 8
Finish the Dish
Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken rollatini on plates, drizzled with the tomato and mushroom Gorgonzola cream sauce. Garnish with chopped parsley.