The Chicken Rolls with champignon mushrooms are easy to prepare, very tasty and, above all, economical. For this recipe I used slices of chicken breast filled with ham and sliced toast-style mozzarella. Separately I prepared the champignon mushrooms which I added to the rolls halfway through cooking.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 470.52 (Kcal)
- Carbohydrates 10.44 (g) of which sugars 2.06 (g)
- Proteins 38.67 (g)
- Fat 29.36 (g) of which saturated 9.84 (g)of which unsaturated 5.36 (g)
- Fibers 1.89 (g)
- Sodium 755.19 (mg)
Indicative values for a portion of 196 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
- 3 slices chicken breast slices
- 6 slices mozzarella (toast-style)
- 3 slices cooked ham
- 4 1/4 cups champignon mushrooms (sliced)
- 1 clove garlic
- 1/3 cup dry white wine (about 3.4 fl oz)
- 3 1/3 tbsp extra virgin olive oil (about 3 tbsp + 1 tsp)
- 1/3 tsp fine salt
- 2 tbsp flour
- 2 sprigs parsley (chopped)
Tools
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- Kitchen scale
- Cutting board
- Plastic wrap
- Skewers
- Meat mallet
- 2 Pans
Steps
Cover the cutting board with plastic wrap, place the chicken breast slices on top, cover them with another layer of plastic wrap and pound them with a meat mallet to make them thinner. Remove the top plastic wrap, season with salt and fill each slice with ham and mozzarella. Roll the chicken slices tightly and secure them with a skewer.
Coat the rolls in flour and shake off the excess. In a pan pour 2 tbsp of oil and, once hot, place the rolls in the pan. Brown them over low heat, turning so they get color. Deglaze with the white wine and let cook over low heat for another 5 minutes, then turn off and keep covered and warm. Quickly rinse the mushrooms under water and pat them dry with paper towels.
In another pan pour the remaining oil and the chopped garlic, add the mushrooms and cook until they have slightly softened, about 8 minutes, then add them to the rolls and continue cooking over low heat for another 15 minutes, turning occasionally. When the sauce is creamy, turn off the heat, sprinkle a little chopped parsley and the dish is ready.
