Tuesday, July 6, 2010

Chicken Rollatini

Hello, hello! Back to the grind for most of us today. Luckily (for you, not me) I work late hours today so I have a bit of time to update you a little more on the recipes I used last weekend. 

As mentioned in my last post, I found this little gourmet store with wonderful top-notch ingredients. As I browsed the aisles my eye was stuck on all of the pasta sauces. Any kind you could imagine. After nixing all the ones I cannot pronounce and that I knew Alex or I wouldn't like (i.e.puttanesca is a no-no  because I loathe olives...but not olive oil), I went for a simple tomato basil sauce. Simple. 

Now, because that was simple, I wanted something special. Although Alex has plenty of spaghetti, penne, or macaroni at his house, I went for a colorful blend and headed home.

The dinner was very good. I think next time I would pound my chicken out a little thinner but we were hungry and it was getting late so thicker it was. Here are a few pictures of the process.
The finished product. Very recommended.
After coating in bread crumbs you saute the birdies.
And you stick 'em in a pan to make them delicious.
Then you roll some goodies into them.
Now they're stuffed and ready to be perfected.
All sauced up and ready for the oven.
Killing time while they're baking is a must.
And they're done! Make sure your pasta is ready when the birdies are.
Use your leftover sauce to top your pasta, if desired. Voila!

What ya need: (serves four normal people, or one normal and one very hungry person)
4 thin chicken cutlets
1 egg, beaten
Enough flour to coat all four pieces lightly
Enough breadcrumbs to coat all four pieces lightly
4 oz. mozzarella, diced
4 oz. ricotta
2 tbsp. parmesan cheese
1 tbsp. oregano
1 jar Tomato Basil sauce

What ya do:
1. Preheat oven to 350. Make sure your chicken cutlets are pounded thin. You will be rolling them.
2. Combine mozzarella, parmesan, ricotta and oregano into a bowl.
3. Dip each piece of chicken in egg then flour then bread crumbs. Lightly coat a skillet with olive oil and saute each piece until golden brown on each side.
4. Place in a baking pan. Evenly distribute cheese mixture among four pieces of chicken. Roll up, securing with a toothpick, if necessary. Top with desired amount of sauce and bake for about 20 minutes or until cheese mixture is melted and sauce is warmed. 
Enjoy! Well, it's gym time. Then coffee. Then work. Wonderful! Have a lovely Tuesday!


The Manly Housewife said...

These look great. I'd love to find a little store like that by me.

CC Recipe said...

Sounds like a delicious meal!

Autumn @Good Eats Girl said...

This looks like a great meal! I love the look of the pasta, too! YUM!!

Kristen said...

What fun that little gourmet store must be! The chicken/pasta look delicious.

Unknown said...

I'm with you on cooked olives at least...not much of a fan. I love the final look, even if you think the chicken should be thinner!

Gitte said...

Looks very yummy, making me hungry.

Monet said...

What a wonderful Italian meal! I would love to make a vegetarian adaptation.

cookies and cups said...

I love rollatini! I don't think I have ever made it though!...this is great inspiration. Also, that pasta looks so yummmm ~ is it cavatelli?

Cooking with Coley said...

Olives do not belong in pasta sauce! Good choice staying away from them. I think this looks like an easy and delicious meal!

Christina said...

this looks so so so so good!!

Magic of Spice said...

These look great:)