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How to make it

  • Combine Parmesan cheese and Walnuts, toss with a pinch of Salt and Pepper. Prepare Spinach according to directions (if frozen, but, hey go all the way and make it fresh if you care to) and let cool.
  • If you have the Chicken breasts sliced already, great! You can also cut them yourself. The idea is to have a large medalion the same size as the original breast, but about 1/2 inch thick. Then take the flat side of a chef's knife (or mallet) and gently pound the Chicken to make it an even thickness.
  • Lay the Chicken out flat and spread a layer of the Parmesan and Walnuts on top. Spread a layer of the Spinach on top of that. Start at the narrow end and roll the chicken up into a cylinder. Then push a Toothpick through the flap to hold it in place.
  • Dredge the Chicken in the Flour to coat evenly.
  • Put Oil and Butter in a deep lidded pan. Turn the flame up to medium-high. When it begins to bubble put the Chicken in the pan with the seam side (with the toothpick, remember?) up and brown for 3-4 minutes, don't let it stick. Then turn the Chicken over with the seam side down and brown again.
  • Add Chicken Broth to the pan so it comes about 1/2 way up the sides of the Chicken. Bring to a simmer and place the lid on the pan. Braise for 30 minutes, adding more Broth if it gets too dry.
  • Remove Chicken and reduce liquid to make a gravy by adding a dab of butter and a spoon of flour. Remove the toothpicks, slice Chicken Rollatini into rounds, pour sauce over it and serve.

Reviews & Comments 5

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  • elle 11 years ago
    This sounds fantastic!
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  • ivy 12 years ago
    Glad you are back, yummy, what's not to like about it?
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  • adacowan 12 years ago
    I HAD to save this recipe. It sounds so good! I can't wait to try it. Thanks for sharing.
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  • sparow64 12 years ago
    yum yum! saving this one!
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    " It was excellent "
    mystic_river1 ate it and said...
    With these ingredients ho could they not be a 5. That is a wonderful recipe.
    Was this review helpful? Yes Flag

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