Chicken Breast Rollatini With Pork And Rosemary Filling
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Life2, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1/2 | lb | Ground pork |
| Salt and freshly ground | ||
| pepper to taste | ||
| 2 | t | Fresh rosemary, finely |
| chopped | ||
| 4 | Skinless, boneless chicken | |
| breasts pounded | ||
| thinly | ||
| Round wooden toothpicks |
INSTRUCTIONS
Heat the olive oil in a medium saucepan over medium heat. Saut the onions and garlic until golden. Add the pork and season with salt and pepper. Cook the meat, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove the mixture from the pan with a slotted spoon, and remove all but 2 Tbsp. of the pork fat. Lay the chicken breasts flat and season with salt and pepper. Divide the pork mixture among the fillets and roll up each tightly. Fasten each roll with two toothpicks inserted lengthwise. Heat the saut pan with the reserved pork fat over medium-high heat until almost smoking. Saut the chicken on one side for 3-4 minutes or until golden brown. Turn the heat to medium and continue cooking until cooked through, 5-6 minutes. Serve with sauted escarole. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 303
Total Fat: 33.7g
Cholesterol: 109.1mg
Sodium: 1494.6mg
Potassium: 877.4mg
Carbohydrates: 9.1g
Fiber: 4.5g
Sugar: 1.9g
Protein: 42.5g