Chicken Rollatini With Spinach, Cheese, Prosciutto & Balsamic Gravy!
The Balsamic Gravy is a separate video. • Easy, Ten Minute Balsa...
This recipe makes six Rollatini.
For the filling:
1 Tbsp. EVOO
1 clove of garlic.
½ a small onion.
1 cup of spinach.
S&P to taste.
4 Oz. Mozzarella cheese.
Hot seeds are optional.
Sauté onion until translucent.
Add garlic until fragrant.
Add spinach and try to sauté until it is dry without burning it. Remove from heat and allow it to cool.
Once cool add the cheese and spinach to a food processor, puree.
Pro Tip: by pureeing the mixture, this prevents the cheese from oozing out the ends when cooking. The cheese has something to hold on to. If you noticed in the video, I didn’t close the ends and they came out perfect.
For the Chicken:
3 Chicken breasts sliced in half and pounded thin.
7 pieces of Prosciutto DI Parma, 6 for the chicken and 1 to eat because I love it so much.
2 Eggs, beaten.
¼ cup of milk mixed with the eggs.
A couple of cups of Italian seasoned bread crumbs..
S&P to taste.
Hot seeds are optional.
Adobo to taste
Dried Italian seasoning.
Oil for frying.(350 Degrees)
Lay the chicken flat, cover with the prosciutto, slather on a layer of the spinach mix, then roll them up. Secure with a toothpick or butchers twine.
Dredge in flour, slap in to the egg wash and give them a roll in the breadcrumbs.
Fry at 350 until lightly golden brown.
Finish by baking at 350. For roughly 15 to 20 mins. It is important to have an internal temp of 165. They will be cooked and remain juicy.