Chicken Rolls with Mortadella and Provola: the Secret for a Perfect Creamy Sauce.
If you’re looking for a quick, flavorful main course that the whole family will love, these chicken rolls are the perfect solution. Chicken breast often risks becoming dry, but in this version it becomes incredibly juicy thanks to the fragrant mortadella filling and the sweet provola that melts during cooking.
The real secret to their tenderness is the light coating I made with rice flour: this step seals in the flavors and, when combined with the meat juices, creates a delicious and irresistible natural creamy sauce. If you prefer, you can use another type of flour that tends to bind during cooking and obtain the same creamy, enveloping result.
It’s a “time-saver” recipe ideal for a casual dinner, yet so tasty you’ll make a great impression even with guests. Few ingredients, very quick preparation and guaranteed success at the table!
Come with me and let’s start messing about in the kitchen.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Chicken Rolls with Mortadella and Provola
- 14 oz chicken (sliced)
- 3 oz mortadella (sliced)
- 5 slices provola
- as needed rice flour (for coating)
- to taste spices
Steps for Chicken Rolls with Mortadella and Provola
Lay out the chicken slices (I used very thin slices; if you use thicker ones, pound them with a glass or a meat mallet). Place the mortadella slices on top, taking care not to let the filling protrude from the edges, and the provola: the filling must remain entirely inside the meat.
Roll each slice very tightly and place it on a plate. Once all the rolls are ready, pass them in the rice flour (or the flour you chose) and arrange them inside a deep pot with some oil and half a small glass of water.
Remember to add the salt and the spices only after placing the rolls in the pot. Put the pot on the stovetop and let it cook over low heat, adding water as needed if the liquid reduces during cooking, to keep everything creamy.
The rolls are ready to be enjoyed. Thank you for cooking with me. See you on the next kitchen adventure, and thank you as always for the trust you’ve shown me all these years.
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Variations
Instead of water you can use the juice of a lemon diluted with water so the flavor isn’t too strong. For the filling you can use cooked ham and the provola can be replaced with another semi-hard cheese; I do not recommend mozzarella or other soft cheeses because they could melt too much during cooking and create a glue-like effect.
