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Name: Chicken Breast Rollatini with Pork And Rosemary Filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb olive oil; 1 sm Onion finely chopped; 4 Skinless; boneless chicken; Salt; 2 garlic finely chopped; 1/2 lb Ground pork; 2 ts Fresh rosemary finely; Round wooden toothpicks

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INGREDIENTS

2 tb olive oil
1 sm Onion ; finely chopped
4 Skinless; boneless chicken
Salt
2 garlic ; finely chopped
1/2 lb Ground pork
2 ts Fresh rosemary ; finely
Round wooden toothpicks

Servings

INSTRUCTIONS

1. Heat the olive oil in a medium saucepan over medium heat. 2. saute the onions and garlic until golden. Add the pork and season with salt and pepper. 3. Cook the meat, crumbling with a fork, for about 10 minutes. Stir in the rosemary. 4. Remove the mixture from the pan with a slotted spoon, and remove all but 2 Tbsp. of the pork fat. 5. Lay the chicken breasts flat and season with salt and pepper. Divide the pork mixture among the fillets and roll up each tightly. 6. Fasten each roll with two toothpicks inserted lengthwise. 7. Heat the saute pan with the reserved pork fat over medium-high heat until almost smoking. saute the chicken on one side for 3-4 minutes or until golden brown. 8. Turn the heat to medium and continue cooking until cooked through, 5-6 minutes. 9. Serve with sauteed escarole. ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK

NOTES

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Chicken Breast Rollatini with Pork And Rosemary Filling

2 tb olive oil
1 sm Onion finely chopped
4 Skinless; boneless chicken
 Salt
2 garlic finely chopped
1/2 lb Ground pork
2 ts Fresh rosemary finely
 Round wooden toothpicks

1. Heat the olive oil in a medium saucepan over medium heat.    2. saute the onions and garlic until golden. Add the pork and season  with salt and pepper.    3. Cook the meat, crumbling with a fork, for about 10 minutes. Stir  in the rosemary.    4. Remove the mixture from the pan with a slotted spoon, and remove  all but 2 Tbsp. of the pork fat.    5. Lay the chicken breasts flat and season with salt and pepper.  Divide the pork mixture among the fillets and roll up each tightly.    6. Fasten each roll with two toothpicks inserted lengthwise.    7. Heat the saute pan with the reserved pork fat over medium-high heat  until almost smoking. saute the chicken on one side for 3-4 minutes or  until golden brown.    8. Turn the heat to medium and continue cooking until cooked through,  5-6 minutes.    9. Serve with sauteed escarole.    ? 1997 Lifetime Entertainment Services. All rights reserved.    Formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (224g)
Recipe Makes: 4

Calories: 300
Calories from Fat: 115 (38%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2g
Cholesterol 135.6mg		42 %
Sodium 144.1mg		5 %
Potassium 509.5mg		13 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.8g
Protein 40.4g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 300

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