Home Recipes Ingredients Meat & Poultry Chicken
Italian Chicken Roll-Ups
Total Time
Prep: 20 min. Bake: 25 min.
Makes
8 servings
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. —Barbara Wobser, Sandusky, Ohio
Reviews
Good idea! This is very similar my family recipe! I ll try to make for my blog http://momcooksitalian.com/
Nice recipe.
Very simple to make, just make sure you pound the chicken thin enough. Instead of using milk, I rubbed some yellow mustard on them then rolled in bread crumbs.
Delicious! I love freezer meals especially with winter coming up. I wouldn't change a thing in this recipe.
At what point can these be frozen...before or after baking?
These were tasty, but my pounding of the chicken and rolling up were pretty pathetic. I had used chicken that had been thawed and defrosted. Maybe it would work better with fresh chicken. Also I would suggest letting the provolone come to room temperature before attempting to roll. Like I said, they were tasty. My technique will just take some practice.
These had pretty good flavor. I liked that they browned nicely in the oven. I used ham and provolone. Roll ups are a challenge for me but they came out okay. Some were not as pretty as others. I think I will try making them on a day where I have more time and freezing a batch for weeknight meals.
Tried these but substituted prosuto and mozzerila cheese as that was what I had and they were great. Will diffently make them again.
these were delicious, I've made these twice already. Next time I'm going to try it with Dijon mustard as one reviewer stated
my husband loves it. I will do it again this week.