NOTE: These warm chicken rolls will burst with flavor in your mouth. They were adopted from the Roman dish, Veal Saltimbocca, using chicken filets instead.
Ingredients:
- 6 thin skinless chicken filets
- Olive oil
- Lawry's coarse garlic salt with parsley
- 2 eggs
- 1/2 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, chopped fine
- 2 tablespoons curly parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1(10-ounce) package frozen spinach thawed and drained
- 2 tablespoons olive oil
- salt and pepper
- 6 slices prosciutto
- 1 cup rope Provcel cheese, divided, or 3 slices provolone cheese, halved
- olive oil
- 1 cup marinara sauce
Cuisine: Italian
Yield: Serves 6
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(No Ratings Yet)Loading...Instructions:
- Rinse chicken in cool water; pat dry. These chicken filets should be about 1/8 inch thick. If too thick, pound the filets between waxed paper to flatten. Brush olive oil on both sides and sprinkle lightly with garlic salt.
- Beat the eggs until frothy. Mix bread crumbs, cheese, garlic, parsley, salt and pepper; put the bread crumb mixture into a shallow plate. Dip the filets into the egg mixture and then into the bread crumbs on both sides. Set aside on cutting board.
- Squeese the thawed spinach to remove any excess water and place in small bowl. Add the olive oil with a little salt and pepper to flavor the spinach, mixing with fork to combine. Keep breaded filets on cutting board and place 1 slice of prosciutto over the chicken. Next, add about 2 tablespoon of the spinach. Lastly, add some of the rope Provel, or half slice of the provolone cheese. Roll each fillet up jelly-roll style; secure with several strong toothpicks.
- Pour olive oil into a large skillet to cover the bottom of pan, about 1 inch deep. Fry the rolls over medium heat about 2 to 3 minutes on each side. Remove some of the toothpicks if they hinder turning the rolls. Fry until golden brown. Place 1 cup of marinara sauce on bottom of large plater. Remove the chicken rolls from the pan to the platter. Garnish with sprigs of parsley. Makes 6 rolls.