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Stuffed Chicken Rolls In Tomato Sauce Recipe
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Yellow onion||1 Medium, finely chopped|
|Mushrooms||6 Ounce, finely chopped|
|Smoked ham/Proscuitto||4 Ounce, finely chopped|
|Frozen chopped spinach||20 Ounce, drained (Two 10 Ounce Packages)|
|Garlic||2 Clove (10 gm), minced|
|Cooked long grain white rice/Soft bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Whole skinned boned chicken breast||4 , halved and pounded 1/4 inch thick|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Marinara sauce||40 Ounce (Two 20 Ounce Jars)|
|Small white onions||10 Ounce, thawed and drained (1 Package)|
|Basic chicken stock/Canned chicken broth||1 1⁄2 Cup (24 tbs), canned|
Serving size: Complete recipe
Calories 3053 Calories from Fat 1069
% Daily Value*
Total Fat 121 g185.6%
Saturated Fat 22.7 g113.7%
Trans Fat 0.2 g
Cholesterol 519 mg
Sodium 5425.5 mg226.1%
Total Carbohydrates 246 g82.1%
Dietary Fiber 33.8 g135.3%
Sugars 45 g
Protein 240 g480.2%
Vitamin A 1071.4% Vitamin C 327%
Calcium 124.1% Iron 167.8%
*Based on a 2000 Calorie diet
Add the yellow onion and mushrooms and saute, stirring, for 3 minutes.
Add the ham and half of the spinach and cook, stirring, 3 minutes more.
Transfer to a bowl and add the garlic, rice, cheese, salt, and pepper.
Spoon 1.8 of the stuffing onto the center of each piece of chicken, leaving a 1/2 inch border all around, and roll up.
Tie the ends of each roll with string.
Dredge the chicken rolls in the flour, shaking off any excess.
Heat the remaining oil in a 3-quart flameproof casserole over moderate heat for 1 minute .
Add the chicken rolls and brown on all sides about 5 minutes.
Add the marinara sauce, white onions, remaining spinach, and stock.
Bring the liquid to a boil, adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Transfer the chicken rolls to a platter, remove the strings, and spoon the sauce on top.