Weeknight meals can really be a challenge.
We all have busy lives, and by the time we get home we’re tired and hungry.
We open the fridge hoping that some food has magically appeared while we were out, but reality always hits us right in the face.
Sadly, there are no gnomes cooking for us while we’re at work, nor stealing the socks out of the dryer for that matter.
Sure, if you’re wealthy enough you can have a cook.
But for the rest of us who can’t afford having a cook on staff, cooking dinner every night can be a time-consuming task.
One of my go-to recipe when I’m short for time, is these chicken rollatini.
It’s a great alternative to grilled chicken, if you're tired of the same old thing.
It’s super easy to make and packs deliriously delicious flavors.
Basically, it’s just chicken cutlets rolled with prosciutto and cheese, cooked in a tasty sauce until golden and juicy.
Serve this with a simple salad and tomatoes and you’ve got a complete dinner.
I’ve seen chicken rollatini dipped in breadcrumbs, I don’t feel there’s the need though.
Breadcrumbs don’t add anything to it, besides carbs and calories.
Really, who needs them?
This is a quick and good recipe to have up your sleeve.
Kids go crazy over them, but it’s sophisticated enough for adults too, so it makes a great family meal.
8 chicken cutlets (about 3 oz / 85 gr each)
8 slices mozzarella
8 slices ham (I used smoked Virginia ham)
⅓ cup / 78 ml white wine
2 tablespoons chicken stock
¼ teaspoon fine grain salt
Ground black pepper to taste
1 teaspoon olive oil
Kitchen twine or toothpicks
Preheat oven to 350°F (180°C) and place a rack in the middle.
Place cutlets between sheets of plastic wrap and flatten with a meat mallet to about ¼-inch thickness. Season with salt and pepper.
Lay chicken cutlets down on a working surface and top with one slice of ham and one slice of mozzarella.
Starting with a narrow end, roll up chicken and tie in several places with kitchen twine or skewer with toothpicks. Season with remaining salt and pepper.
Heat olive oil in a 10-inch, oven-proof nonstick skillet over medium-high heat. Put chicken into skillet, seam-side up, and brown lightly. Turn chicken, add white wine and let it evaporate.
Add stock and place skillet in oven; bake about 15 to 20 minutes or until cooked through. Remove chicken from oven and cut each on a slight bias into 5 pieces. Drizzle pan juices over the top and serve.
One serving (two rollatini) yields 315 calories, 11 grams fat, 1 gram of carbs, and 53 grams of protein.