These Chicken Rolls with mushrooms champignon have an easy preparation, are very tasty, and above all economical. For this recipe, I used chicken breast slices, which I stuffed with ham and sliced mozzarella for toast. Separately, I prepared the champignon mushrooms, which I added to the rolls halfway through cooking.
Follow my Facebook page and LIKE it to stay updated
Want to know something about me? Click here
More roll recipes by clicking the links below
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 470.52 (Kcal)
- Carbohydrates 10.44 (g) of which sugars 2.06 (g)
- Proteins 38.67 (g)
- Fat 29.36 (g) of which saturated 9.84 (g)of which unsaturated 5.36 (g)
- Fibers 1.89 (g)
- Sodium 755.19 (mg)
Indicative values for a portion of 196 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 slices chicken breast
- 6 slices mozzarella (for toast)
- 3 slices cooked ham
- 10.5 oz champignon mushrooms (sliced)
- 1 clove garlic
- 3.5 oz dry white wine
- 1.7 oz extra virgin olive oil
- 0.07 oz fine salt
- 2 tbsp flour
- 2 sprigs chopped parsley
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Cutting Board
- Plastic Wrap
- Toothpicks
- Meat Tenderizer
- 2 Pans
Steps
Cover the cutting board with plastic wrap, place the chicken breast slices on top, cover them with plastic wrap, and pound them with a meat tenderizer to make them thinner. Remove the top layer of plastic wrap, salt, and fill each slice with ham and mozzarella. Roll the chicken slices tightly and secure them with a toothpick.
Pass the rolls in flour and shake to remove the excess. In a pan, pour 1 oz. of oil, and once hot, place the rolls, browning them over low heat, turning them so they color evenly. Deglaze with white wine and let cook on low heat for another 5 minutes, then turn off and keep covered and warm. Quickly wash the mushrooms under water and pat them dry with paper towels.
In another pan, pour the remaining oil and chopped garlic, add the mushrooms, and let cook until they have slightly softened, about 8 minutes, then add them to the rolls, letting them go on low heat for another 15 minutes, turning them occasionally. When the sauce is creamy, turn off, add a bit of chopped parsley, and the dish is ready.
