Chicken Rollatini

Into my mind comes chicken rollatini and that idea bounces around and builds like a snowball until I end up with…

Chicken rollatini stuffed with pureed artichoke hearts and sun-dried tomatoes layered with fresh mozzarella cheese and finished in a coating of seasoned panko breadcrumbs then lightly pan-fried to a crisp and drizzled with a balsamic reduction.

I know, you’re probably thinking, “What’s this guys problem? One day he’s making a quick pasta dish and the next he’s butterflying chicken breasts ?! Who the heck even has artichoke hearts in their pantry let alone sun-dried tomatoes?! What the heck are Panko anyway?!”

No worries my people…no worries. This dish is actually really easy and fairly quick to whip up depending on your kitchen skills. If you have the ingredients on hand it makes for a great main course. IMHO, you don’t even have to follow this one verbatim…I used fresh mozz, but I bet Swiss or Gruyère would be 100x better. Get creative.

Serves 3-4

Prep time: 20mins

Cook time: 10mins

Get yourself:

6 Boneless, skinless chicken breasts (chilled)

2C Marinated artichoke hearts

1C Marinated sun-dried tomatoes

1lb Swiss, Gruyère, or even Madrigal (I used fresh mozz, but I think a Swiss would be MUCH better)

4 Cloves roasted garlic or 2 cloves fresh garlic

3T Extra Virgin Olive Oil

1T Butter

2C Panko breadcrumbs

1T Parsley

1C Grated Pecorino Romano

1t Garlic powder


A good fillet knife

Food processor


If the chicken is semi-thawed it’s easier to butterfly

Place one hand firmly on top of chicken and swipe knife towards you being careful not to split the chicken in half

Chicken should open up like a book

If the breasts you’re using are thick then lay some Saran wrap on top and pound to 1/4″

Use a heavy object like an empty wine bottle if you don’t have a meat mallet

Time to prep the filling…

In a food processor fitted with steel blade combine artichoke hearts, sun-dried tomatoes, garlic, s&cracked

DO NOT turn processor on. Instead you’re going to pulse to create a chunky filling

Taste filling and adjust for s&cracked

I’m warning you this filling is really good. You may be tempted to spread on crackers

Come to think of it…

This would taste really good as an app served on crackers with goat cheese!!


Ok, so once the filling satisfies your buds move on to the stuffing

Place a thin layer of filling on the butterflied breast

Next up grab some slices of cheese

I hope you listened to me and went with Swiss

I’m just saying

Sprinkle some much-loved grated Pecorino Romano on top

Now for the fun part…

Making the rollatini…

Roll up the chicken like a jelly roll being careful not to lose any filling

Push fallout from the sides back in

Stab with a bunch of toothpicks to hold together

Outside of the chicken should be wet and oily, this is perfect for adhering panko

At this point heat your oil and butter over medium flame in a heavy bottomed skillet

While that heats mix up the crumbs

No pics of breading; lo siento

In a shallow dish combine panko, Pecorino, Parsley, garlic powder, and s&p

Roll chicken around in panko mix

Add to pan and fry ~5-7mins per side

(See my variation suggestions for other cooking methods)

Pick the runt of the rollatini’s and sacrifice to check for doneness

Plate and drizzle with balsamic reduction

To make reduction add 1C good quality balsamic to a small pot over medium flame and reduce until thick, stir


Buy it

When you cut this bad boy open cheese is going to ooze out…

…Damn it’s good!

P.s. Here’s the problem with taking pics for the blog when you’re starving…you rush to get the food on the table and forget to take money shots! I would’ve got a nice pic of the cheese oozing out or something…my bad!


Try grilling them over a medium-high flame for 5-7 mins on each side

Bake @ 350F for about 20mins. Turn over after 10mins

Experiment with different cheeses; maybe a sharp cheddar or goat cheese

Try using kalamata olives in place of sun-dried tomatoes

Throw a thin slice of ham or prosciutto (reduce added salt if you do this)

Dip in flour, then egg, then panko


4 responses to “Chicken Rollatini

  1. Looks yummy and rich!! There’s so much goodness from the crust up to the inside….. U

  2. LOVE the stuffing you used. This could only taste awesome!

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