I based it off a Robin Miller recipe, tweaked to our ingredients and liking. I'm sure the original is wonderful, too. The original recipe is here: Robin Miller's Chicken Rollatini.
Photo from www.foodnetwork.comChicken Rollatini with Ditalini
Recipe by Robin Miller, adapted
Serves 2 (double for 4 people)
Prep & cook time - about an hour
INGREDIENTS
1 cup dry ditalini pasta
2 tablespoons olive oil
1 TBSP butter
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
2-3 slices proscuitto
2-3 ounces cream cheese (I always use Neufchatel)
1/8 cup shredded cheese (I used a mix of Mozzarella & Cheddar)
1 egg, beaten with 1 TBSP water
1 cup seasoned bread crumbs
DIRECTIONS
Mix together cream cheese & shredded cheese. Place on wax paper and roll into a short, sort of rectangular log. Freeze for about 20 minutes.
Arrange chicken breasts on a flat surface. Top each piece of chicken with a slice of proscuitto. Make sure chicken is pretty well covered. Cut the cream cheese log in half and place on top of the proscuitto. Spread out a bit. Starting from the shorter end, roll up chicken and secure with wooden picks.
Place on a piece of wax paper on a plate or baking sheet and freeze for about 20 minutes.
Preheat oven to 400 degrees F.
Brush beaten egg all over chicken rolls and then roll in bread crumbs.
Heat oil in a large skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
Transfer chicken to baking sheet and bake 10-15 minutes, until chicken is cooked through.
When chicken is placed in the oven, cook ditalini according to package directions. Drain and toss with 1 tablespoon butter, salt, pepper, and Parmesan cheese.
When chicken is done, remove the toothpicks and serve with the ditalini on the side.
Recipe by Robin Miller, adapted
Serves 2 (double for 4 people)
Prep & cook time - about an hour
INGREDIENTS
1 cup dry ditalini pasta
2 tablespoons olive oil
1 TBSP butter
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
2-3 slices proscuitto
2-3 ounces cream cheese (I always use Neufchatel)
1/8 cup shredded cheese (I used a mix of Mozzarella & Cheddar)
1 egg, beaten with 1 TBSP water
1 cup seasoned bread crumbs
DIRECTIONS
Mix together cream cheese & shredded cheese. Place on wax paper and roll into a short, sort of rectangular log. Freeze for about 20 minutes.
Arrange chicken breasts on a flat surface. Top each piece of chicken with a slice of proscuitto. Make sure chicken is pretty well covered. Cut the cream cheese log in half and place on top of the proscuitto. Spread out a bit. Starting from the shorter end, roll up chicken and secure with wooden picks.
Place on a piece of wax paper on a plate or baking sheet and freeze for about 20 minutes.
Preheat oven to 400 degrees F.
Brush beaten egg all over chicken rolls and then roll in bread crumbs.
Heat oil in a large skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.
Transfer chicken to baking sheet and bake 10-15 minutes, until chicken is cooked through.
When chicken is placed in the oven, cook ditalini according to package directions. Drain and toss with 1 tablespoon butter, salt, pepper, and Parmesan cheese.
When chicken is done, remove the toothpicks and serve with the ditalini on the side.
4 comments:
Ooh, this looks good. If only there was some way to make it vegetarian!
*tear*
Sad. I don't suppose you can flatten "chicken," can you? Can you butterfly it and sort of make a pocket to stuff it?
I saw this and thought about trying it - I am glad to know it turns out good!
I made this last night. I kid you not, my response is: Oh. My. God. Soooo freaking good!
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