Rollatini with Pork and Rosemary Filling
These savory rolled chicken breasts filled with a delicious pork and rosemary mixture make a delightful reprieve from the usual chicken fare. Go ahead, pig out!
- Serves: 4 persons
- 2tablespoons olive oil
- 1small onion, chopped
- 2cloves garlic, chopped
- ½pound ground pork
- salt and pepper to taste
- 2teaspoons chopped fresh rosemary
- 4skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Step 1To Make Filling: Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until golden. Add the pork and season with salt and pepper to taste. Cook the pork, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the pork fat.
Step 2Lay the chicken breasts flat and season with salt and pepper to taste. Spoon equal amounts of the pork mixture onto each breast, and roll each one up tightly. Secure each roll with 2 toothpicks.
Step 3Heat the skillet with the reserved pork fat over medium high heat until almost smoking. Saute chicken on one side for 3 to 4 minutes or until golden brown. Turn over. Turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.