Print Recipe

Tuscan Chicken Rolls with
Pork Stuffing (Rollatini di Pollo)



  • 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


  1. 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.
  2. Cook and stir pork, onion and garlic over medium heat until pork is brown. drain fat.
  3. Stir in egg, bread crumbs, 1/2 teaspoon salt, savory and pepper.
  4. Place about 1/3 cup pork mixture on each chicken breast half. Roll up; secure with wooden picks.
  5. Place rolls in greased 11 x 7-inch baking dish.
  6. Brush rolls with butter; pour any remaining butter over rolls. Sprinkle with 1/2 teaspoon salt. Add wine.
  7. Bake uncovered at 400 degrees F until chicken is done, 35 to 40 minutes.
  8. Remove chicken to warm platter; remove wooden picks. Keep warm.
  9. Pour liquid from baking dish into 1-quart saucepan.
  10. Stir water into cornstarch; pour into liquid. Stir in bouillon. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
  11. Pour gravy on chicken.
  12. Top with parsley.

Yields 6 servings.


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