Chef Rodolfo Hernandez shares his recipe for authentic Italian chicken rotolino. Learn how to prepare this delicious Italian dish – without all the pasta – for your next date night!
222 per serving
- 1 8 or 10 oz chicken breast, boneless skinless
- 2 ounces fontina cheese, sliced medium
- 1 ounces Prosciutto di Parma, sliced
- 3 Asparagus spears, cleaned trimmed
- black pepper
- film wrap
Layer chicken breast between two large sheets of film wrap. Pound chicken with a mallet, starting in center and working outwards, until equally thin throughout. Remove top layer of plastic, then layer the prosciutto in the center of the chicken breast, then slices of fontina cheese placing the asparagus spears last. Roll the breast tightly, using the film to hold the roll in place. Remove plastic then place in baking and place in oven for approximately 15-20min at 475 degrees Fahrenheit. Convection ovens 350 degrees Fahrenheit for about 30-35 minutes, or until the chicken is fully cooked with slight browning on top. Top with chicken stock reduction, serve with favorite side dish.