Chicken Rolls With White Bean Salad – a delicious recipe with chicken breasts, pancetta, basil, mozzarella cheese, olive oil, white wine. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pound chicken breasts between sheets of plastic wrap to 1/4-inch thickness. Top each evenly with pancetta, basil and cheese. Season to taste. Roll tightly, securing with toothpicks or kitchen string.
2
Heat oil in a large skillet on high heat. Cook chicken, turning, for 3-4 mins, until browned all over. Remove from pan.
3
Blend wine, stock and mustard in pan. Bring to a boil. Reduce heat to low; simmer for 8-10 mins until sauce is reduced by half.
4
Return chicken to pan. Cover and simmer on medium heat for 8-10 mins. Remove chicken from pan. Cover with foil and let stand for 5 mins.
5
Meanwhile, for the bean salad, combine all ingredients in a large bowl, tossing well.
6
Slice chicken and drizzle with sauce. Serve with bean salad.
539
kcal
Calories
26
g
Fat
36
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 4 small boneless skinless chicken breasts, 4 slices pancetta, 12 None basil leaves, 1/2 cup grated low-fat mozzarella cheese, and more.
Yes, Chicken Rolls With White Bean Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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