Stuffed Chicken Rolls In Tomato Sauce Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Olive oil1⁄3 Cup (5.33 tbs)
 Yellow onion1 Medium, finely chopped
 Mushrooms6 Ounce, finely chopped
 Smoked ham/Proscuitto4 Ounce, finely chopped
 Frozen chopped spinach20 Ounce, drained (Two 10 Ounce Packages)
 Garlic2 Clove (10 gm), minced
 Cooked long grain white rice/Soft bread crumbs1 Cup (16 tbs)
 Grated parmesan cheese1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Whole skinned boned chicken breast4 , halved and pounded 1/4 inch thick
 All purpose flour1⁄2 Cup (8 tbs)
 Marinara sauce40 Ounce (Two 20 Ounce Jars)
 Small white onions10 Ounce, thawed and drained (1 Package)
 Basic chicken stock/Canned chicken broth1 1⁄2 Cup (24 tbs), canned

Nutrition Facts

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


Heat 3 tablespoons of the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
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.