Chicken Rolls Recipe

From Dorothy McNett's Recipe Book.

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Chicken Rolls

From Dorothy McNett's recipes at Make 1 bundle per person for a main dish, but for a party or a big event, slice each roll into pieces and arrange on a big flat plate. Substitute carrot sticks for asparagus when asparagus is not available. This is just a guide, so use more chicken breasts and ingredients as needed. They are perfect sliced and served cold for a great appetizer of finger food party.

1 skinned and boned chicken breast
1/2 teaspoon prepared mustard
1 slice prosciutto, very thinly sliced (optional)
1 slice roasted red or green bell pepper, if desired
1-3 spears fresh asparagus, depending on size
pinches of dried herbs, such as basil, thyme, oregano
salt and pepper to taste
extra-virgin olive oil, or butter
sweet Hungarian paprika

Pound out the chicken breast to an even thickness. Spread with mustard. Arrange prosciutto, bell pepper, and asparagus on top. ( If using carrot sticks, first cook them by placing in a covered dish and microwaving on high using 5 minutes per pound of carrots as a guide.) Sprinkle with seasonings. Roll into a bundle and secure with kitchen twine Heat olive oil or butter in saute pan. Sprinkle chicken with paprika. Place chicken in hot pan and cook, covered, about 4-5 minutes on each side, or until nicely browned and cooked throughout, adding a little water or broth to pan if needed. For appetizer portions, allow to cool slightly and with a nice sharp knife, cut into smaller pieces and arrange on a platter. Don't forgt to remove the twine!

Recipe created 1999-02-02.

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