Are you looking for a practical, quick, and tasty main course? Then I believe these savory meat rolls are just what you need. They are made with chicken breast and enriched with slices of prosciutto and grilled zucchini. But what gives them an extra kick is the addition of balsamic vinegar. Mmmmm! Moreover, they are very simple to prepare and I find they are perfect for everyday meals. Let’s see how to prepare them!
Other roll recipes that may interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 12 Savory Meat Rolls
Of course, you can increase or decrease the quantities depending on how many rolls you want to prepare, considering that each roll requires one slice of chicken breast + one slice of prosciutto + 2 slices of grilled zucchini.
- 12 slices chicken breast (cut very thin)
- 4.2 oz prosciutto (thinly sliced)
- 2 zucchini
- 1 clove garlic
- 0.42 cup dry white wine
- 1 tbsp balsamic vinegar
- 1 sprig rosemary
- A few leaves sage
- extra virgin olive oil
- salt
Tools
- 1 Grill pan
- 1 Mandoline
- 12 Toothpicks
- 1 Pan with lid
Preparation of Savory Meat Rolls
Trim the ends of the zucchini, wash, dry, and slice them thinly lengthwise with a mandoline.
Heat a grill pan or a cast iron griddle very well and grill the zucchini without any seasoning. Once ready, set them aside.
Pound the chicken breast slices to thin them as much as possible, lightly salt them, then cover with slices of prosciutto. There are already very thin slices available in stores that are perfect for this recipe.
Then place two slices of grilled zucchini on top.
Finally, roll up into a roll and secure with a toothpick.
Proceed the same way until all ingredients are used.
Heat a few tablespoons of oil in a large pan, add the peeled garlic clove with its inner germ removed, rosemary needles, and sage, and let sizzle for a few moments.
Then add the meat rolls and brown them on all sides for a couple of minutes before deglazing with white wine.
Let the wine evaporate a bit over high heat, then cover and continue cooking over low heat for about ten minutes, turning the rolls from time to time.
When the cooking base has thickened a bit, add a tablespoon of balsamic vinegar and let the sauce reduce.
At the end of cooking, remove the garlic and serve the savory meat rolls immediately, piping hot. Enjoy! Paola
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