Chicken rolls with turnip greens are a simple and tasty dish. The chicken rolls with turnip greens are a flavorful and balanced main course, combining the delicacy of the chicken breast with the strong and slightly bitter taste typical of turnip greens, creating a harmonious savory contrast. The chicken, tender, light and delicate, wraps a tasty filling and becomes enriched during cooking with a delicious pan sauce. Turnip greens are a typically winter vegetable from southern regions, especially Puglia. From the classic and delicious Orecchiette with turnip greens to Pancotto with potatoes and turnip greens or a Pasta with turnip greens cream. A slightly bitter-tasting vegetable that we often eat at my home and today I present it to you in this special version. The boiled and pan-sautéed turnip greens are the filling for thin slices of chicken breast for a very tasty main course. What do you think, have I already convinced you to try this recipe? Let’s hurry to the kitchen and prepare together some delicious pan-fried chicken rolls
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 151.80 (Kcal)
- Carbohydrates 1.31 (g) of which sugars 0.00 (g)
- Proteins 19.76 (g)
- Fat 7.37 (g) of which saturated 3.26 (g)of which unsaturated 1.74 (g)
- Fibers 0.56 (g)
- Sodium 130.68 (mg)
Indicative values for a portion of 115 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 for Chicken with Turnip Greens
- 1.1 lb chicken breast (thinly sliced)
- 1.1 lb turnip greens (cime di rapa)
- 1.4 oz grated Parmesan (about 1/2 cup)
- to taste extra virgin olive oil
- 3.5 oz Emmentaler (sliced)
- 1/2 glass white wine
- 1 clove garlic
- to taste salt
How to prepare Chicken Rolls with Turnip Greens
Clean the turnip greens, rinse them under running water and cook them for 10 minutes in salted boiling water. Drain the turnip greens. Pour 2 tablespoons of extra virgin olive oil into a pan, add one clove of garlic and the turnip greens. Let them infuse over medium heat, stirring with a wooden spoon for 2 minutes. Remove the garlic clove and let them cool slightly.
To prepare this recipe you need thin slices of chicken breast. If necessary, pound them thinner with a meat mallet. Arrange the slices on the work surface. Place a slice of cheese on each chicken slice. Put the turnip greens on top, dividing them more or less equally. Add one tablespoon of grated Parmesan over the vegetables.
Roll the meat around the filling to form the rolls. Secure them with a wooden toothpick. Pour into the same pan where you sautéed the vegetables 3-4 tablespoons of extra virgin olive oil. Heat over medium heat and add the chicken rolls. Brown the meat well on all sides.
Pour in the white wine and cook over medium heat for 6-7 minutes. At the end of cooking season with salt and, if you like, add a sprig of rosemary or a few sage leaves.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
Following the same recipe you can replace the turnip greens with spinach, reducing the boiling time.
For the cheese I used slices of Emmental, but you can substitute with other cheeses like scamorza, asiago or caciotta, or even processed cheese slices if you prefer.
Don’t miss the recipe for Chicken breast in a potato crust
