The Stuffed Chicken Roll is perfect to prepare in advance and serve at room temperature, maybe for a festive day.
A main dish to serve with boiled potatoes or with stewed peas that will make you look great at the table.
If you’re not skilled at opening the chicken breast butterfly-style, I suggest you have your butcher do it to save time, but I assure you that with a bit of practice everything is possible, I managed to do it too!!
You can add the seasonal vegetables you like most to the filling, for example in winter, sautéed radicchio or very finely diced raw pumpkin work well.
If you have suggestions for different fillings for the Stuffed Chicken Roll that you already make at home, I am open to suggestions because I love stuffed chicken breast and I like trying new things.
Below are more ideas for using chicken breast, and then right after the photo, let’s find out how to prepare the Stuffed Chicken Breast!!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Chicken Roll
- 1 chicken breast
- 2 carrots
- 2 zucchinis
- 2 eggs
- 2.1 oz provola cheese
- 3 pinches salt
- 1 teaspoon dried oregano
- 1 sprig rosemary
Tools
- 1 Mandoline
- 1 Pot with lid
Preparation of Stuffed Chicken Roll
To prepare the Stuffed Chicken Roll, first, dry the chicken breast well and remove the central bone if present.
With a smooth-bladed knife, open the chicken breast from the center outwards for the 2 halves of chicken breast, thus butterfly-style.
Cover with parchment paper and flatten it slightly with a meat mallet or rolling pin, and if there are gaps where meat is missing, take it from the edges and place it over the gaps, pressing it slightly.
Beat the eggs with a fork and make an omelet or scrambled eggs in a pan, set aside.
Chop the aromatic herbs and if you like, you can also add finely chopped garlic.
With a mandoline, slice zucchinis and carrots after trimming them, and chop the provola cheese into small pieces or grate it.
Cover the chicken breast with the sliced vegetables, season with salt, and if you like, pepper it.
Distribute the scrambled eggs on top, or if you made an omelet, break it into pieces covering the vegetables.
Remember not to reach the edges of the meat because when you roll it up, the filling might spill out.
Distribute the cheese and aromatic herbs and roll up the Stuffed Chicken Roll, trying to make the roll as tight as possible.
Place it on a sheet of parchment paper and roll the paper to form a candy, tie the roll well with the parchment paper inside.
Place 2 fingers of water in a large pot that can hold the Stuffed Chicken Roll well spread out and place the roll inside.
Cover with the lid, and once the water comes to a boil, lower the heat and cook the Stuffed Chicken Breast for at least 40 minutes, turning it occasionally.
If it dries too much, you can add more hot water but without overdoing it.
After the cooking time, remove the roll from the pot, remove the string and parchment paper, and if you want to serve it cold, place it whole between 2 wooden cutting boards with a weight on top.
In this way, the roll will be slightly flattened and you can slice it when cold, you will see that the slices will not open.
Instead, if you want to serve it hot, heat a little extra virgin olive oil in a large pan with 1 clove of garlic and brown the Stuffed Chicken Breast until golden on all sides.
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How to store the Stuffed Chicken Roll
You can store it whole or sliced in the refrigerator in an airtight container for 2 days.
If you prefer, you can also freeze it in portions.
Other recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Frequently Asked Questions)
What other vegetables can I use?
You can use any vegetables you want depending on the season, for instance, roasted peppers without skin or raw grated pumpkin or diced into small pieces.
Can I add cold cuts?
Yes, you can add cold cuts, I recommend rolled pancetta or thinly sliced speck, which will add a bit of fat to the otherwise dry chicken breast.
