Beer-braised chicken rolls with provola and speck. Rolls cooked in beer — delicious and very easy to make, a simple second course with chicken breast, quick, flavorful and with a delightful creamy sauce perfect for sopping. To prepare the beer-braised rolls you will need thin slices of meat. You can choose chicken breast as I did, pork loin, veal or turkey, and you can vary the filling to your taste. In this recipe I chose smoked provola and speck, but you can use ham and cheese as I do when I make beer-braised pork loin rolls and even add sautéed or grilled vegetables like spinach, eggplant, zucchini, as when I make pork loin rolls with eggplant, etc. When you cook the beer-braised rolls you will notice that the beer leaves a distinctive aftertaste, an intense aroma and a very slight bitter note that is not at all unpleasant — it will actually make your beer-braised chicken rolls even more appealing. The creamy sauce is what will give the extra touch of flavor and make the dish simply perfect. Why? Because the meat slices are always floured before assembling the rolls, and it is the flour that, by thickening the sauce formed by the beer, the meat juices and the cheese, will create a delicious accompanying sauce and will also help the rolls remain very soft, tender and succulent. Now let’s go to the kitchen: if you already have the ingredients, let’s get cooking and discover together how to make beer-braised rolls. Before we start, remember that if you want to stay updated on my new recipes you can follow my page Facebook and my profile Instagram!

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Difficulty: Very easy
Cost: Inexpensive
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make beer-braised chicken rolls

6 slices chicken breast (thin)
12 slices speck
6 slices smoked provola (thin, preferably machine-sliced)
to taste 00 flour
to taste extra virgin olive oil
1/2 clove garlic
5 fl oz beer (about 2/3 cup)
3.4 fl oz water (about 1/3 cup)
to taste salt

Tools

Pan
Toothpicks

Steps

I cooked the rolls with chicken breast, but you can also use veal or turkey scaloppine, or pork loin. Dredge the slices lightly in flour so the flour adheres well, fill each slice with two slices of speck and the provola slices (you can find provola pre-sliced at the supermarket), roll up to form a roll, secure with toothpicks and proceed the same way with all slices.
Peel the garlic and put it in a pan with a generous drizzle of oil and lightly brown. I personally prefer garlic powder for convenience, but fresh garlic works well here too.
Smash two whole garlic cloves (you can leave them unpeeled), place them in a pan with a generous splash of oil and brown. Lay the rolls in the pan and brown them well on all sides so they form a golden crust.
Remove any whole garlic cloves and pour in the beer and the water (you can replace the water with more beer if you prefer, as long as it is not particularly bitter). Let the liquid reduce, cooking over medium heat and frequently spooning the pan juices over the rolls as the sauce forms. Season with salt and pepper to taste.
When a thick, creamy sauce forms on the bottom of the pan and the cheese begins to ooze from the rolls, they are ready to be served hot, creamy and stringy.
Enjoy the rolls just made — they’re tastier and softer fresh. If you have leftovers, store them in the fridge for up to 24 hours in an airtight container and reheat before serving, adding a little water and bringing to a simmer.