Italian
Chicken and Prosciutto Rolls
by Casa Pappagallo · 705K subscribers on YouTube
Chicken and Prosciutto Rolls: a simple recipe with pounded chicken stuffed with Parmesan, rosemary, and Parma ham, rolled and baked until golden.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
7 items- Chicken Breastsliced and pounded thin
- Parmigiano Reggianofor stuffing and sprinkling on top
- Rosemaryfresh, whole needles or chopped
- Prosciutto Di Parmaat least 2 slices per roll
- Olive Oilfor greasing the pan and drizzling
- Saltto taste
- Breadcrumbsfor the crust
Method
- Take chicken slices (pounded thin) and place on a work surface.
- Sprinkle a little Parmesan cheese over the chicken.
- Add fresh rosemary (whole needles or chopped).
- Lay at least two slices of Parma ham on top.
- Sprinkle a little more Parmesan cheese over the ham.
- Roll the chicken tightly into a cylinder.
- Secure each roll with a long toothpick, passing it through from one side to the other like a skewer.
- Repeat for all rolls.
- Lightly oil a baking tray and sprinkle a pinch of salt on the bottom.
- Place the rolls on the tray.
- Drizzle a little olive oil over the rolls, add a pinch of salt, some Parmesan, breadcrumbs, and a few more drops of oil.
- Bake in a static oven at 200°C for 20 minutes (or 25 minutes if the chicken is thicker).
- Finish with a few minutes under the grill for a golden crust.
- Serve hot, optionally cutting one in half to show the inside.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
