International Recipes
Tuscan Chicken Rolls with
Pork Stuffing (Rollatini di Pollo)
Ingredients
- 3 large whole chicken breasts (about 2 1/2 pounds total)
- 1/2 pound ground pork
- 1 small onion, minced
- 1 clove garlic, chopped
- 1 egg, beaten
- 1/2 cup soft bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground savory
- 1/4 teaspoon pepper
- 2 tablespoons butter or margarine, melted
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- 1/2 cup cold water
- 2 teaspoons cornstarch
- 1/2 teaspoon instant chicken bouillon
- Minced parsley
Instructions
- Remove bones and skin from chicken breasts; cut chicken into halves. Place between 2 pieces plastic wrap; pound until 1/4 inch thick, being careful not to tear the meat.
- Cook and stir pork, onion and garlic over medium heat until pork is brown. drain fat.
- Stir in egg, bread crumbs, 1/2 teaspoon salt, savory and pepper.
- Place about 1/3 cup pork mixture on each chicken breast half. Roll up; secure with wooden picks.
- Place rolls in greased 11 x 7-inch baking dish.
- Brush rolls with butter; pour any remaining butter over rolls. Sprinkle with 1/2 teaspoon salt. Add wine.
- Bake uncovered at 400 degrees F until chicken is done, 35 to 40 minutes.
- Remove chicken to warm platter; remove wooden picks. Keep warm.
- Pour liquid from baking dish into 1-quart saucepan.
- Stir water into cornstarch; pour into liquid. Stir in bouillon. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
- Pour gravy on chicken.
- Top with parsley.
Yields 6 servings.