Chicken Rolls in Red Wine


Serves: 4
Total Calories: 61

Ingredients

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 clove garlic, very finely chopped
8 slices chicken cutlets (thin-sliced)
salt and freshly ground black pepper
8 slices imported Italian prosciutto
2 tablespoons olive oil
1 cup dry red wine

Directions:

1 In a small bowl, combine the rosemary, sage, and garlic.

2 Lay the cutlets out on a flat surface. Sprinkle with the herb mixture and salt and pepper to taste. Place a slice of prosciutto on top. Roll up the cutlets lengthwise and tie them with kitchen string.

3 In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning the pieces frequently with tongs, until browned on all sides, about 10 minutes.

4 Add the wine and cook, turning the pieces occasionally, until the chicken is cooked through and the juices run clear when cut in the thickest part, about 15 minutes.

5 Transfer the chicken rolls to a serving platter. Pour the sauce over them and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 61
Calories from Fat: 60

This Chicken Rolls in Red Wine recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
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Turkey Rolls in Red Wine Tomato Sauce
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