Italian Chicken Roulade Recipe

Name: Italian Chicken Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pine nuts; 2 cloves garlic, peeled and roughly chopped; 1/4 cup sun-dried tomatoes, diced; 4 tbsp olive oil; 4 None chicken breasts (about 1/3 lb each), butterflied; 4 slices pancetta; 4 sprigs fresh basil, a little reserved for garnish, remaining leaves removed from stems; 2-3 tbsp vegetable oil; 1 None onion, peeled and finely diced; 1 tbsp dried Italian herbs; 1 tbsp tomato puree; 1 lb can chopped tomatoes; 3/4 cup vegetable stock; 1 pinch paprika; 1 pinch sugar; None None sourdough bread, to serve

Servings: persons

1/4 cup pine nuts
2 cloves garlic, peeled and roughly chopped
1/4 cup sun-dried tomatoes, diced
4 tbsp olive oil
4 None chicken breasts (about 1/3 lb each), butterflied
4 slices pancetta
4 sprigs fresh basil, a little reserved for garnish, remaining leaves removed from stems
2-3 tbsp vegetable oil
1 None onion, peeled and finely diced
1 tbsp dried Italian herbs
1 tbsp tomato puree
1 lb can chopped tomatoes
3/4 cup vegetable stock
1 pinch paprika
1 pinch sugar
None None sourdough bread, to serve

1
To make the pesto filling, toast the pine nuts in a pan until golden. Remove from the heat. Place in a blender along with the garlic, sun-dried tomatoes and olive oil and puree. Season with salt and black pepper.
2
Lay the chicken breasts side by side on a work surface and season with salt and black pepper. Spread them with the pine-nut puree, then lay a pancetta slice on top of each. Scatter the basil leaves, roll up and secure with a toothpick.
3
Heat the vegetable oil in a frying pan and saute the chicken rolls, turning, until browned. Remove from the pan and drain on paper towels. Add the onion to the pan and saute until softened. Add the Italian herbs and tomato puree and cook for 1 min. Add the chopped tomatoes and stock and bring to a boil. Season with salt, black pepper, the pinch of paprika and the pinch of sugar. Add the chicken rolls and cook over medium heat for 10 mins. Arrange on plates and garnish with reserved basil. Serve with sourdough bread.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup pine nuts, 2 cloves garlic, peeled and roughly chopped, 1/4 cup sun-dried tomatoes, diced, 4 tbsp olive oil, and more.

Yes, Italian Chicken Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Chicken Roulade

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