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Recipes
Chicken Rollatini
4 servings
45 minutes total

Ingredients

  • 3 oz shallots
  • 1 sprig fresh rosemary
  • ¼ bunch fresh Italian parsley
  • 1 lemon, for juice
  • 1 tablespoon capers
  • 6 oz Havarti (or gouda) cheese, divided
  • 2 boneless, skinless Springer Mountain Chicken Breasts (about 1 ½ lb)
  • Large zip-top bag
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 4 slices prosciutto
  • Cooking twine
  • 1 cup quick-cooking flour
  • 3 tablespoons Bertolli Cooking Olive Oil
  • 5 oz sliced shiitake mushrooms
  • 1 cup dry white wine
  • 2 cups reduced sodium chicken stock
  • 6 tablespoons unsalted butter
  • 2 (12 oz) boxes frozen Birds Eye Roasted Garlic Mashed Cauliflower

Steps

    1. Chop shallots, rosemary (1 tablespoon), and parsley (¼ cup). Juice lemon (2 tablespoons); drain capers. Cut 2 oz cheese into matchsticks. Lay chicken breasts flat. Slice through center of each breast, starting with thicker side, and slice all the way through. Place each chicken breast half in zip-top bag and pound lightly until ⅛ inch thick.
    2. Season chicken with salt and pepper. Top each chicken breast evenly with 1 slice prosciutto and ½ tablespoon capers. Divide matchstick cheese evenly along bottom of each chicken breast; roll up tightly enclosing filling. Tie rolled chicken with twine (wash hands).
    3. Preheat large sauté pan on medium 2–3 minutes. Place flour in shallow bowl; dredge chicken in flour, coating all sides (shake off excess). Place oil in pan, then add chicken; cook 2–3 minutes on each side until browned and 145°F. Remove chicken from pan.
    4. Add to same pan: shallots, shiitakes, and rosemary. Cook 4–6 minutes, stirring often, until mushrooms soften. Stir in wine and bring to a simmer; cook 1–2 minutes until liquid has been reduced by one-half. Stir in stock and bring to a simmer.
    5. Return chicken and any accumulated juices to pan; continue simmering 4–6 minutes, turning occasionally, until chicken is 165°F. Remove chicken from pan and let stand to rest 5 minutes. Remove pan from heat; stir in butter, parsley, and lemon juice until butter is melted and sauce is smooth.
    6. Heat mashed cauliflower following package instructions; transfer to medium bowl. Grate remaining 4 oz cheese and stir into cauliflower. Remove twine and slice chicken. Serve chicken and sauce over mashed cauliflower.

Amount per ¼ recipe serving: Calories 890, Total Fat 49g, Sat Fat 23g, Trans Fat 0g, Chol 205mg, Sodium 1910mg, Total Carb 44g, Fiber 5g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 55g, Vitamin D 0%, Calc 25%, Iron 20%, Potassium 20%