Italian Chicken Rollatini with Caesar Olive Polenta


  • Prepare chicken through step 2 (15 minutes)
  • Prepare polenta, complete chicken; serve (20 minutes)


Italian Chicken Rollantini


4 oz Deli fresh mozzarella cheese (ball

4 thin slices Deli prosciutto (2 1/3 oz)

4 chicken cutlets (about 1lb)

4 teaspoons garlic Parmesan sandwich spread

4 whole fresh basil leaves + 1/4 cup basil, coarsely chopped

8 sun-dried tomato halves

1 tablespoon canola oil

1 (24-oz) jar specialty marinara (or pasta) sauce


1. Cut cheese ball in half, then cut one-half evenly into four thick slices (reserve other half of cheese ball for another use.) Place 4 slices of prosciutto on work surface; top each with chicken. Spread 1 teaspoon garlic spread on each cutlet; top with 1 basil leaf, 2 tomato halves, and 1 cheese slice. Roll chicken tightly around filling (sealing completely.) Use a toothpick to secure the seam (to help prevent cheese from leaking out.) Wash hands.

2. Preheat large nonstick saute pan on medium-high 2-3 minutes. Place oil in pan, then add chicken with the seam side down; cook 2-4 minutes, turning occasionally, or until browned on all sides.

3. Reduce heat to low. Pour pasta sauce over chicken and cover, simmer 10-12 minutes, turning chicken occasionally, or until chicken is 165 degrees Farenheit. Chop 1/4 cup basil; stir into sauce. Slice chicken and serve.

Caesar Olive Polenta


4 cups unsalted chicken broth (or water)

1/4 cup fresh basil leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped

1 cup cornmeal

1/3 cup light Caesar dressing

1/4 cup grated Parmesan cheese

1/4 teaspoon pepper


1. Bring broth to a boil in medium saucepan over medium-heat heat. Chop olives and basil.

2. Whisk cornmeal gradually into broth. Reduce heat to low; simmer and stir 5-6 minutes or until all the water has been absorbed and the mixture is smooth.

3. Remove pan from heat; stir in remaining ingredients. Serve.


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