Chicken Rollatini


Serves 4

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. degrees.

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 water 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.