Chicken Rolls with Zucchini, Mushrooms, and Pecorino: The Rustic Recipe for Everyone
Some second courses, with their simplicity, can win over everyone.
Chicken Rolls with Zucchini, Mushrooms, and Pecorino are one of those! For me, they’re the foolproof solution for evenings when I want to serve something that looks well-prepared but is ready in less than half an hour.
They are my ace in the hole when I have guests for dinner and want everyone to finish their plates happily.
But I know what you’re thinking: chicken, if not cooked to perfection, risks being dry and bland.
This is the challenge I had to overcome: transforming the simple chicken slice into a concentrate of flavor and tenderness.
If you’ve ever prepared rolls that turned out dry, I understand you completely.
My method solves this problem with a combination of tricks that make the chicken tender and the roll incredibly tasty.
The first secret is the strategic “blanket” of bacon: by wrapping the roll, the bacon melts, protecting the meat and keeping it juicy and tender until the last bite.
The second, and crucial, is the moisture given by the vegetables: I use rehydrated dried mushrooms and zucchini that, together with Sardinian pecorino, create a moist and savory filling.
This recipe is the result of a carefully refined method, designed to ensure maximum tenderness. I’ll guide you from the aromatic sauté to the deglazing with white wine, ensuring complex flavor with minimal effort.
The final result? A well-golden and crispy roll on the outside thanks to the bacon, with a very tender chicken core and a stringy and tasty filling.
A true rustic pleasure, perfect for you and your guests. Shall we start preparing this triumph of flavor?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients CHICKEN ROLLS WITH ZUCCHINI AND MUSHROOMS
- 8 slices chicken breast (thin)
- 8 slices bacon (or thinly rolled pancetta)
- 2.3 oz pecorino (cubed)
- 1 zucchini (about 4.5 oz)
- dried mushrooms (about 0.5-0.7 oz)
- 1 shallot (or 1 clove of garlic)
- 5 fl oz dry white wine
- 4 leaves sage
- as needed extra virgin olive oil
- as needed salt
Tools
- Small Bowl
- Frying Pan
- Toothpicks
Procedure CHICKEN ROLLS WITH ZUCCHINI AND MUSHROOMS
First, soften the dried mushrooms by placing them in a small bowl with lukewarm water for at least 15-20 minutes. Wash and trim the zucchini, then cut it into small pieces. Drain and squeeze the mushrooms and cut them into small pieces as well. In a large non-stick frying pan, sauté the chopped shallot (or garlic) in a drizzle of EVO oil. When golden, add the zucchini and mushrooms.
Deglaze with the white wine and let the alcohol evaporate. Cook for about 10 minutes until the vegetables are tender. Turn off the heat. Remove the garlic (if used), adjust salt, and incorporate the cubed pecorino. Mix well: the residual heat will slightly soften it. Let it cool.Take a slice of bacon and lay it out. Place a slice of chicken on top. In the center of the meat, place a heaping spoonful of the vegetable and pecorino filling, leaving the edges free. Roll the roll tightly. If necessary, secure the ends with a toothpick to prevent them from opening during cooking. Continue this way until all ingredients are used (you should get 8).
Heat a tablespoon of EVO oil (and, if you like, add a pat of butter for an extra touch) in a large non-stick frying pan, along with the sage leaves. Add the rolls and cook them for about 8-10 minutes in total. Start with 5 minutes over medium heat to seal the bacon, then lower the flame for the remaining 3-5 minutes. Remember to turn them often to ensure even cooking on all sides. When the bacon is well-golden and crispy and the chicken is cooked, remove from heat.
Remove the toothpicks and serve the Chicken Rolls with Zucchini and Mushrooms immediately, hot!
Note on Ingredients and Smart Substitutions
The quality of the chicken slice is important: ask the butcher to make them thin and possibly of the same size. If the slices are too thick, lightly pound them with a meat tenderizer to thin them out.
Possible Substitutions:
Ingredient Suggested Substitution Notes and Doses
Bacon Prosciutto or Smoked Speck Speck will provide a more intense and smoky flavor.
Pecorino Aged Parmesan (1.4 oz) or Smoked Provolone (2.5 oz) For a more stringy filling (Provolone) or more delicate (Parmesan).
Chicken Meat Turkey Breast Equally lean and tender.
White Wine Vegetable Broth (5 fl oz) To deglaze the sauté without alcohol.
Storage
The cooked rolls are best enjoyed hot and freshly made, but if there are leftovers, they can be stored in the refrigerator in an airtight container for up to 2 days. To reheat, use the oven (about 10 minutes at 350°F to keep the bacon crispy) or a non-stick pan over low heat.
You can prepare and assemble them in advance, storing them raw in the refrigerator for 12-24 hours, covered with plastic wrap, and cook them at the last moment.
Gourmet Alternatives and Variants
Lemon-Flavored Rolls: Add the grated zest of half an organic lemon to the vegetable filling. Deglaze the sauté with white wine and the juice of half a lemon.
Creamy Stewed Rolls: After browning, add 3.5 fl oz of cooking cream and continue cooking over low heat for 5 minutes. The sauce will thicken slightly.
Winter Filling: Replace zucchini with 5.2 oz of spinach (blanched and well-drained) and smoked provolone.
Perfect Uses and Pairings
These rolls are a complete second course that pairs wonderfully with simple side dishes to balance the saltiness of the bacon and pecorino.
Side Dishes: Oven-roasted potatoes (or Duchess Potatoes!), creamy mashed potatoes, or a simple fresh salad.
Wine: A young and medium-bodied red wine such as a Chianti Classico or a Cannonau di Sardegna, which will withstand the strong flavor of pecorino and bacon. If you prefer white, choose a Grechetto or a Verdicchio.
Origins and History of the Recipe
Rolls are an ancient preparation widespread in almost every cuisine in the world. In Italy, they are a staple of popular and thrifty cooking because they allow the use of thin slices of meat and leftover filling. The idea of wrapping chicken (a more delicate meat) in bacon or ham is a brilliant technique to ensure tenderness and enhance flavor. This specific version, enriched with vegetables like zucchini and the woodsy aroma of mushrooms, is a typical example of modern creative cooking that combines tradition and seasonal flavors.
The Secret to Crispy Bacon and Juicy Chicken
To achieve perfectly crispy bacon and very tender chicken, don’t cook the rolls for too long! Start with a slightly higher heat (medium) to create that outer crust in one minute per side. Then lower the flame to allow the heat to cook the inside without drying the chicken. The bacon, melting its fat, not only cooks the outside but lubricates the meat, keeping it moist. Don’t skip the pecorino step: it’s what gives that soft core to the filling!
FAQ (Questions and Answers)
1. Can I use fresh mushrooms instead of dried ones?
Yes, certainly. Use about 3.5 oz of fresh mushrooms of your choice (Champignon or Pioppini) instead of the dried mushrooms. You won’t need to soak them, but you will need to cook them a bit longer in the sauté to eliminate excess moisture.
2. How do I prevent the rolls from opening during cooking?
Make sure not to overfill the roll and wrap it tightly and compactly. When you put them in the pan, start cooking on the side where the bacon ends (the closure) so that the heat “seals” it immediately. If necessary, secure the roll with two crossed toothpicks.
3. Can I prepare the rolls in advance?
Yes, you can prepare and assemble them raw (Steps 1 and 2) even 24 hours in advance. Place them on a plate, cover them with plastic wrap, and store them in the refrigerator. When ready to serve, just cook them according to the instructions.
