The stuffed chicken rolls are a soft and succulent main course, very easy to make, perfect for the whole family, and also loved by kids. It’s a recipe that we can make whenever we want something tasty or for a meal with friends. The filling of these appetizing soft chicken rolls, as well as the type of meat, can be customized according to what we already have in the fridge or according to our tastes.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 10 rolls
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 Chicken breast
- 10 slices Cooked ham
- 7 oz Smoked provola cheese (or lactose-free mozzarella)
- 1.1 lbs Champignon mushrooms
- 1 clove Garlic
- to taste Fine salt
- to taste Dry white wine
- 10 Skewers
- to taste Rosemary
Preparation
1) Ask your trusted butcher to slice the chicken breast into 10 thin slices that we will arrange in a large baking dish without overlapping them. Drizzle the chicken breast with a glass of wine and let it marinate for at least two hours, turning the slices occasionally. This way the chicken fibers will soften, making our rolls very tender and juicy, truly irresistible.
2) Meanwhile, prepare the champignon mushrooms. Remove any wilted and earthy parts, and rinse them under running water to remove all traces of soil.
3) Slice them not too thinly and transfer them to a large non-stick pan without fats and seasonings. Cover and, over medium heat, let them lose a good part of their liquid, which we will discard.
4) Transfer the mushrooms to a plate while in the pan we will brown a clove of garlic in extra virgin olive oil. Add the mushrooms again and let them brown for a couple of minutes over high heat, stirring often. Splash them with 1/4 cup of dry white wine and let the alcohol evaporate. Finally, add salt, cover the pan, lower the heat, and let the mushrooms cook for about ten minutes. Then transfer them to a plate without the cooking liquid.
5) Thinly slice the smoked provola cheese and let it lose any excess whey.
6) We will cook the rolls in the same pan where the mushrooms were cooked. Heat the pan very well, without adding any fat. On a cutting board, lay out the chicken breast slices, drained of the marinade. On each slice, place a slice of cooked ham, two or three slices of provola, and a handful of mushrooms. Carefully roll up the slices and place the closure of the roll facing down; secure them with skewers. Continue until all the rolls are filled.
7) When the pan is hot, place the rolls in it and cook over high heat, turning them on all sides until they are completely browned. At this point, lower the heat slightly, cover the pan, and finish cooking the rolls, checking and turning them occasionally. Depending on the thickness of the slices, it will take about 12 minutes for perfect cooking of our soft stuffed chicken rolls. To check the cooking, open one that should not show any traces of raw meat.
