Messinese-style Chicken Rolls.
Grilled, baked with sauce, or air-fried. Once you start, you can’t stop, they’re so good you’ll never have enough.
Today, I present this excellent dish to savor, easy to execute, and above all economical.
The standout feature of this dish is the Messinese-style flavored breadcrumbs. A seasoning rich in flavor, with just a ‘pinch’ of garlic, but necessary, along with parsley, pecorino, and good oil from our hills. To complete it all, don’t miss the good Ragusano DOP caciocavallo cheese.
A complete dish, but best enjoyed with a true salad.
Highly sought after by athletes, but ideal for all ages.

Thought for you:

Difficulty: Easy
Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Grill, Charcoal, Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

407.08 Kcal

calories per serving

Info Close

Energy 407.08 (Kcal)
Carbohydrates 28.18 (g) of which sugars 2.88 (g)
Proteins 45.69 (g)
Fat 12.57 (g) of which saturated 1.56 (g)of which unsaturated 1.91 (g)
Fibers 2.08 (g)
Sodium 669.31 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s shop

1.32 lbs chicken breast (very thinly sliced)
1.25 cups breadcrumbs
2.12 oz caciocavallo cheese (ragusano)
1 clove garlic (minced)
1 bunch parsley
to taste salt
1.4 tbsp extra virgin olive oil
to taste water
to taste salad (as you like)

Tools

What we need to prepare the

Toothpick long wooden
Bowl
Pan non-stick

Preparation of Chicken Rolls

The main ingredient is the filling, in this case Messinese-style flavored breadcrumbs.
Season it with finely chopped parsley and garlic, salt and pepper, pecorino romano, and to moisten, add 2 tablespoons of extra virgin olive oil and 3 tablespoons of water.
Knead, creating a sort of paste, not too wet, nor too dry.
Cut the cheese into cubes.
Spread the chicken breast slices on a cutting board, and place one or more cheese cubes on top.
In the second step, add a handful of seasoned breadcrumbs.
Then just roll it up, pushing the ends inward to prevent the filling from coming out during cooking. Then insert the wooden skewers.
At this point, you can decide whether to cook them on the grill, over charcoal, or as I do, in a pan.
I brushed the pan, heated it, and placed the skewers on it.
I cooked them for about 2 minutes per side, including the lateral sides. With each turn, be sure to brush the pan.
Serve them with plenty of side dishes and a drizzle of extra virgin olive oil.
Or in the oven, but you need to cover them with parchment paper, otherwise they dry out.
Cook at 356°F for 10 minutes.
with sauce click here.
In an air fryer after preheating, cook at 356°F for 3 minutes. Then turn and cook for another 3 minutes.
Here are the ready Messinese-style Chicken Rolls