Messinese-style chicken rolls.
On the grill, baked in sauce or in the air fryer. One after another — they’re so good you never have enough.
Today I present this dish: excellent to savor, easy to prepare, and above all economical.
The star of this dish is the Messinese-seasoned breadcrumbs. A flavor-packed seasoning, with just a touch of garlic (a little is enough), parsley, pecorino, and good olive oil from our hills. To complete everything, don’t forget the good Caciocavallo Ragusano PDO.
We are talking about a complete dish, served with real salad.
Highly appreciated by athletes, but ideal for all ages.

Thought for you:

Difficulty: Easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Grill, Charcoal, Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

407.08 Kcal

calories per serving

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Energy 407.08 (Kcal)
Carbohydrates 28.18 (g) of which sugars 2.88 (g)
Proteins 45.69 (g)
Fat 12.57 (g) of which saturated 1.56 (g)of which unsaturated 1.91 (g)
Fibers 2.08 (g)
Sodium 669.31 (mg)

Indicative values for a portion of 200 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

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1 lb 5 oz chicken breast (very thinly sliced)
1 1/2 cups breadcrumbs
2 oz Caciocavallo cheese (Ragusano)
1 clove garlic (minced)
1 bunch parsley
to taste salt
1 1/3 tbsp extra virgin olive oil
as needed water
to taste lettuce (as desired)

Messinese-style chicken rolls

Tools

what we need to prepare them

Skewers long wooden
Bowl
Pan nonstick

Preparation of the Chicken Rolls

The main component is the filling, in this case the Messinese-seasoned breadcrumbs.
Season it with finely chopped parsley and garlic, salt and pepper, pecorino romano, and to moisten it add 2 tablespoons of extra virgin olive oil and 3 tablespoons of water.
Mix it together to form a sort of paste — not too loose and not too dry.
Cut the cheese into cubes.
Lay the chicken slices flat on a cutting board and place one or more cheese cubes on top.
In the next step add a small handful of the seasoned breadcrumbs.
Now roll them up, tucking the ends inward so the filling doesn’t come out during cooking. Then insert the wooden skewers.
At this point you can choose to cook them on the grill, over charcoal, or, as I do, in a pan.
I lightly brushed the pan with oil, heated it, and placed the skewers in.
I cooked them about 2 minutes per side, also turning the sides. Each time you turn them, be sure to brush the pan.
Serve them with plenty of side dishes and a drizzle of extra virgin olive oil.
Or bake them in the oven, but you must cover them with parchment paper otherwise they will dry out.
Bake at 356°F for 10 minutes.
for rolls in tomato sauce click here.
Or in the air fryer: after preheating, cook at 356°F for 3 minutes. Then flip and cook for another 3 minutes.
Here are the Messinese-style chicken rolls, ready to serve