Rolled Chicken Roast

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Rolled Chicken Roast

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Adjust Servings:
800 g Chicken breast Whole chicken breast
100 g Bacon
100 g Shredded mozzarella cheese
300 ml Vegetable broth
As you like Extra virgin olive oil
As you like Onion
As you like Salt
As you like Carrot
As you like Chives

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Rolled Chicken Roast is a flavorful second course, brought very often to Italian tables by varying the cooking and stuffing each time so that it is always different. To prepare it, one starts with a whole chicken breast that, after being folded open and beaten, will have to be stuffed and then rolled.

For my stuffed chicken roll, I chose bacon and mozzarella cheese, which made the meat soft and juicy and gave it a strong and really pleasant taste.
Well friends, on this dreary day I leave you to the recipe for this Rolled Chicken Roast that could be an idea for dinner tonight, kisses and have a nice day. As always don’t forget to comment on this recipe! It is always a pleasure to read you.

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With a well-sharpened knife, open the chicken breast.
To do this, make small progressive incisions, starting from the outermost part.
The chicken breast should look as if it is unrolled before being pounded.


Season with salt and chopped chives and add some shredded mozzarella cheese.
Top with the bacon slices and then again with shredded mozzarella cheese.


Gently roll the chicken at this point, making sure to contain it.
Tie the roll with kitchen twine to prevent it from opening during cooking (for more details, please read the guide on How to tie the roast)


In a thick-bottomed, high skillet, sauté the chopped onion and carrot in oil.
Add the chicken roll and brown it on both sides over high heat.


When it is golden brown, lower the heat and add the vegetable broth.
Cook like this with the lid on for 40 minutes, turning halfway through cooking.
Once lifted remove the twine and allow the cooking juices to return, increasing the flame to the highest setting.


Your Rolled Chicken Roast is ready to be brought to the table and sliced.


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