There are certain dishes that awaken memories of the past and that’s why we’re more attached to them than others. The dish I’ll present today represents just that for me: a dish of memory: chicken roll-ups, an easy and quick recipe.
Yes, because my dear aunt always used to make them for me since I was little; I adored them and I would pester her constantly to make them and she, sighing as usual (not because she was gruff, but because that was her way of expressing affection), would roll up her sleeves and begin!
What am I talking about? Chicken roll-ups stuffed with cooked ham and cheese with peas — super flavorful, soft and juicy little rolls that are easy to prepare, perfect as a main course but also as a one-dish meal.

How to cook the chicken roll-ups? You’ll need: slices of chicken breast, cooked ham, processed cheese slices, some aromatics and of course the peas. You only need to layer the chicken breast slices, season with the herb mixture, roll them up and secure with a toothpick, then cook them in a pan with the peas.

You can’t imagine the aroma they give off while cooking, and in a short time you’ll have a chicken main course that will literally wow your guests.
The skillet chicken roll-ups recipe is perfect for a family lunch or dinner or a night with friends, and you can personalize it to your taste by changing the mix of herbs (for example with sage), replacing the cooked ham with another cured meat (Prosciutto crudo or mortadella), or the processed cheese with another melting cheese. I’ll leave the choice to you — in any case I guarantee it will be a success and everyone will ask for seconds! Now let’s see together how to prepare the chicken roll-ups with peas; I’ll guide you with step-by-step photos for every step.

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 15 Minutes
Cooking time: 25 Minutes
Portions: 4 SERVINGS
Cooking methods: Stovetop
Cuisine: Italian

502.74 Kcal

calories per serving

Info Close

Energy 502.74 (Kcal)
Carbohydrates 14.28 (g) of which sugars 3.18 (g)
Proteins 58.23 (g)
Fat 21.33 (g) of which saturated 7.91 (g)of which unsaturated 5.31 (g)
Fibers 3.49 (g)
Sodium 690.32 (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

8 slices chicken breast slices
8 slices cooked ham
8 processed cheese slices
2 tablespoons breadcrumbs
1 tablespoon Parmigiano Reggiano (PDO) (grated)
1 small bunch parsley
1 clove garlic
1 onion
1 carrot (small)
1 glass white wine
1 bouillon cube (vegetable)
to taste pepper (optional)
1 1/4 cups peas, canned, drained
2 tablespoons extra virgin olive oil
2 glasses water

Tools

HOW TO COOK CHICKEN BREAST ROLL-UPS

Take the chicken breast slices; if they are not thin enough, gently pound them with a meat mallet, being careful not to tear them. Place your chicken slices on a cutting board side by side so you can easily fill them “in a row”.

Chop the parsley together with the garlic clove (after removing the germ) in a food processor. Once you have the chopped mixture, pour it into a bowl and add 1 tablespoon of grated Parmigiano Reggiano and 2 tablespoons of breadcrumbs. Mix everything well with a spoon.

At this point, sprinkle each chicken slice with the mixture obtained (photo 1).
Next, place a slice of cooked ham on top of the herb mixture on each slice (photo 2)
and finish with a processed cheese slice (photo 3).
Proceed by rolling each slice up on itself.
Secure it with a toothpick (photo 4).
Chop the onion with the carrot in the food processor. Take a saucepan and lightly sauté the chopped mixture with 2 tablespoons of extra virgin olive oil — just 2 minutes. Arrange the roll-ups in the saucepan, trying not to overlap them.
Brown them for about ten minutes, turning them on all sides. Deglaze with the white wine.
Add the peas drained from their preserving liquid, a vegetable bouillon cube, and 2 glasses of water.
Lower the heat and continue cooking for another 15 minutes over low heat. The roll-ups mixed with the peas will create a creamy little sauce. If after the cooking time the sauce is too thin, add a teaspoon of flour and stir quickly so lumps do not form. Arrange the peas on the bottom of the plate, place your roll-ups on top and drizzle them with their sauce. Here are your easy and quick chicken roll-ups. Serve hot and enjoy!

Follow my INSTAGRAM profile by clicking HERE

NOTES

As I already mentioned, the original version included sage; if you prefer that aroma, replace the parsley-and-garlic mixture with a few whole sage leaves placed directly on the slices before the ham. In that case do not add the Parmigiano. Cooked ham can also be replaced with prosciutto crudo or speck for a stronger flavor.

STORAGE Chicken roll-ups WITH PEAS

Once ready, the chicken roll-ups with peas should be eaten warm. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Alternatively you can freeze them at home for up to 15 days.