By Emily
There seem to be a lot of similar recipes for Chicken Rollatini or Stuffed Chicken, but I can say this one (taken from a few put together with scallions since I LOVE scallions) really rocks. It's sooo tasty and I have heard that even if you're not a mushroom lover, you'll still dig this sauce. It takes a little TLC to make, but well worth it! It's great the next day reheated too. Enjoy
You'll Need:
4 boneless skinless chicken breasts
S & P to taste
2 Tbs flour, + 2 Tbs flour for the sauce
1 Tbs butter + 3 Tbs butter for sauce
2 garlic cloves, minced + 1 for the sauce
1/2 cup fresh basil chopped
4 thick slices of fresh mozzarella
2 eggs
1/2 cup Italian seasoned breadcrumbs (or you can crush up some flavored croutons)
6-8 oz mushrooms sliced into small pcs (white button or baby bella work well)
4-6 scallions, chopped small (if you don't have scallions you can use leaks, onions or shallots; I have made with all and it's still good)
2 cups chicken broth
1/2 cup heavy cream
*Pasta or rice to serve on the side
Serves about 4, or 2 people and lunch the next day.
4 boneless skinless chicken breasts
S & P to taste
2 Tbs flour, + 2 Tbs flour for the sauce
1 Tbs butter + 3 Tbs butter for sauce
2 garlic cloves, minced + 1 for the sauce
1/2 cup fresh basil chopped
4 thick slices of fresh mozzarella
2 eggs
1/2 cup Italian seasoned breadcrumbs (or you can crush up some flavored croutons)
6-8 oz mushrooms sliced into small pcs (white button or baby bella work well)
4-6 scallions, chopped small (if you don't have scallions you can use leaks, onions or shallots; I have made with all and it's still good)
2 cups chicken broth
1/2 cup heavy cream
*Pasta or rice to serve on the side
Serves about 4, or 2 people and lunch the next day.
To Make:
Wash the chicken breasts and pat dry. Put the chicken, in a zip lock bag or between plastic wrap and pound with a meat mallet or you can use the side of a plate. You want the chicken to spread out to almost double the size and become more tender and easy to work with. Sprinkle with salt and pepper and 2 tablespoons of flour.
Saute the garlic in butter for about a minute and then add the chopped basil and let heat for about 2 minutes until wilted.
Wash the chicken breasts and pat dry. Put the chicken, in a zip lock bag or between plastic wrap and pound with a meat mallet or you can use the side of a plate. You want the chicken to spread out to almost double the size and become more tender and easy to work with. Sprinkle with salt and pepper and 2 tablespoons of flour.
Saute the garlic in butter for about a minute and then add the chopped basil and let heat for about 2 minutes until wilted.
Spread this mixture over each chicken breast and top with a healthy slice of Fresh Mozzarella cheese. Roll the chicken up and secure with toothpicks or turkey pins.
Beat the eggs in a small bowl, and have the breadcrumbs ready in a second bowl.
Dip the rolled chicken breasts in the egg, then the breadcrumbs, and arrange on a baking sheet.
Bake at 375' for about 40 minutes or until lightly browned on top and mozzarella oozing out the sides is toasty and bubbling.
Dip the rolled chicken breasts in the egg, then the breadcrumbs, and arrange on a baking sheet.
Bake at 375' for about 40 minutes or until lightly browned on top and mozzarella oozing out the sides is toasty and bubbling.
While this is baking, make the mushroom gravy:
Heat 3 tablespoons of butter over medium heat in a large saute pan (that has a lid to use later). Add mushrooms and cook until they are browned. Add minced clove of garlic, scallions and a sprinkle of S & P. Cook for 2-3 minutes, but stir so you don't let the garlic burn.
Heat 3 tablespoons of butter over medium heat in a large saute pan (that has a lid to use later). Add mushrooms and cook until they are browned. Add minced clove of garlic, scallions and a sprinkle of S & P. Cook for 2-3 minutes, but stir so you don't let the garlic burn.
Add 2 tablespoons of flour and let brown for 2 minutes, then add 2 cups of chicken broth and stir stir stir. Sauce will thicken now, about 5 minutes or less. Then add cream and stir some more until it becomes less white and more of a brown creamy sauce, about 3 more minutes. Add chicken to this pan, spoon sauce over each chicken rollatini, cover the pan, and let it sit until you are ready to serve (turn heat off). This is good with pasta or rice.
