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Stuffed Chicken Rolls In Tomato Sauce

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Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Yellow onion 1 Medium, finely chopped
  Mushrooms 6 Ounce, finely chopped
  Smoked ham/Proscuitto 4 Ounce, finely chopped
  Frozen chopped spinach 20 Ounce, drained (Two 10 Ounce Packages)
  Garlic 2 Clove (10 gm), minced
  Cooked long grain white rice/Soft bread crumbs 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Whole skinned boned chicken breast 4 , halved and pounded 1/4 inch thick
  All purpose flour 1⁄2 Cup (8 tbs)
  Marinara sauce 40 Ounce (Two 20 Ounce Jars)
  Small white onions 10 Ounce, thawed and drained (1 Package)
  Basic chicken stock/Canned chicken broth 1 1⁄2 Cup (24 tbs), canned
Directions

Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the yellow onion and mushrooms and saute, stirring, for 3 minutes.
Add the ham and half of the spinach and cook, stirring, 3 minutes more.
Transfer to a bowl and add the garlic, rice, cheese, salt, and pepper.
Spoon 1.8 of the stuffing onto the center of each piece of chicken, leaving a 1/2 inch border all around, and roll up.
Tie the ends of each roll with string.
Dredge the chicken rolls in the flour, shaking off any excess.
Heat the remaining oil in a 3-quart flameproof casserole over moderate heat for 1 minute .
Add the chicken rolls and brown on all sides about 5 minutes.
Add the marinara sauce, white onions, remaining spinach, and stock.
Bring the liquid to a boil, adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Transfer the chicken rolls to a platter, remove the strings, and spoon the sauce on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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