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Chicken Breast Rollatini With Pork and Rosemary Filling

2 tb Olive oil
1 sm Onion; finely chopped
2 Cloves garlic; finely chopped
1/2 lb Ground pork
Salt and freshly ground pepper; to taste
2 ts Fresh rosemary; finely chopped
4 Skinless; boneless chicken breasts, pounded thinly
Round wooden toothpicks

Heat the olive oil in a medium saucepan over medium heat.

Saut‚ the onions and garlic until golden. Add the pork and season with salt and pepper.

Cook the meat, crumbling with a fork, for about 10 minutes. Stir in the rosemary.

Remove the mixture from the pan with a slotted spoon, and remove all but 2 Tbsp. of the pork fat.

Lay the chicken breasts flat and season with salt and pepper. Divide the pork mixture among the fillets and roll up each tightly.

Fasten each roll with two toothpicks inserted lengthwise.

Heat the saut‚ pan with the reserved pork fat over medium-high heat until almost smoking. Saut‚ the chicken on one side for 3-4 minutes or until golden brown.

Turn the heat to medium and continue cooking until cooked through, 5-6 minutes.

Serve with saut‚ed escarole.

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