How to make it

  • Heat the butter and 1 tb olive oil in a 10-inch skillet. Stir in the tomato sauce and cook for 1 - 2 minutes. Stir in the crab and gently blend. Season with salt and pepper to taste. Blend the hot crab/tomato mixture into a bowl containing the shredded mozarella. Set aside.
  • Spread each chicken scallopini with a thin layer of the tomato/crab/cheese mixture, leaving a bit of room on the ends. Sprinkle with kosher salt. Roll each scallopini into a tight roll and then tie with two pieces of kitchen string. Dredge in flour.
  • Add 4 tb olive to the skillet. Lightly brown the chicken rolls, adding additional oil as needed. Remove from the pan and drain.
  • Add the tomatoes, garlic, Marsala, and basil. Bring to a boil. Return the chicken to the skillet and cover. Continue cooking for an additional 5 minutes.
  • Remove the chicken roll-ups from the skillet. Cut the string with kitchen scissors. Turn up the heat on the tomato mixture and thicken. Adjust seasoning if necessary.
  • Serve the chicken and crab rollups over hot buttered pasta smothered with the tomato-marsala gravy.
  • (The original recipe calls for 8 oz sliced mushrooms to be sauted before adding the tomato/garlic/basil mixture.)

Reviews & Comments 5

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  • rottman 8 years ago
    They are. You just have to be careful to keep the chicken thin and the rolls small. It's easy to make them too large.
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    " It was excellent "
    justjakesmom ate it and said...
    These sound delicious! ;')
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  • rottman 8 years ago
    It was...

    If you find a variation you like Jeff, add it in as an alteration. Always appreciate change here.

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    " It was excellent "
    victoriaregina ate it and said...
    Sounds good enough to eat rott!
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    " It was excellent "
    hot_it_up ate it and said...
    The great thing about cooking is, I can add mushrooms and something to hot it up.\0

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