Pollo Rollatini con Prosciutto e Mozzarella

Pollo Rollatini con Prosciutto e Mozzarella ingredients

• 4 medium Boneless, Skinless Chicken Breasts
• 8 slices Prosciutto di Parma
• 4 oz Fresh Mozzarella
• 0.25 cup Fresh Basil Leaves
• 0.5 tsp Garlic Powder
• 0.5 tsp Dried Oregano
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 cup Chicken Broth
• 0.5 cup Dry White Wine (e.g., Pinot Grigio)
• 1 tbsp Lemon Juice
• 1 tbsp Butter
• 2 tbsp Fresh Parsley (for garnish)

How to make Pollo Rollatini con Prosciutto e Mozzarella

1. Place each of the 4 chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound them evenly to about 1/4-inch thickness.
2. Season both sides of the pounded chicken with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp dried oregano.
3. Lay 2 slices of prosciutto on each flattened chicken breast. Top with about 1 oz of thinly sliced or shredded fresh mozzarella and a few fresh basil leaves.
4. Starting from one end, carefully roll each chicken breast tightly into a cylinder. Secure the rolls with kitchen twine or wooden toothpicks to prevent them from unraveling during cooking.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken rolls and sear for 3-4 minutes on all sides, until golden brown and a crust has formed.
6. Carefully remove the seared chicken rolls from the skillet and set aside on a plate. Reduce the heat to medium.
7. Into the same skillet, pour in 0.5 cup dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon, deglazing the pan for about 2 minutes until the wine has slightly reduced.
8. Stir in 1 cup chicken broth and 1 tbsp lemon juice. Bring the sauce to a gentle simmer, then return the chicken rolls to the skillet.
9. Cover the skillet and simmer the chicken in the sauce for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the mozzarella is melted and gooey.
10. Remove the skillet from the heat. Stir in 1 tbsp butter, allowing it to melt and slightly thicken the sauce. Remove the kitchen twine or toothpicks from the chicken rolls before serving.
11. Serve the Pollo Rollatini immediately, spooning the pan sauce generously over each roll. Garnish with 2 tbsp fresh parsley.

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