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Chicken Roll Ups
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Chicken Roll Ups: Mama Z's Petti di Pollo Alla Bolognese

Author: Mama Z

Supplies

Ingredients

  • ½ cup grass-fed butter , softened
  • ½ teaspoon oregano , chopped
  • ½ teaspoon marjoram , chopped
  • ½ teaspoon parsley , chopped
  • ¼ lb Monterey-Jack-style dairy-free cheese alternative , in block form
  • 4 boneless skinless organic free-range chicken breasts , halved
  • 1 cup gluten-free all-purpose flour
  • 2 pasture-raised organic eggs , beaten
  • 1 cup fine dry gluten-free breadcrumbs
  • ½ cup dry white wine

Instructions

  • Preheat the oven to 350°F. Combine the butter, oregano, marjoram, and parsley in a small bowl. Spread half of the herbed butter on top of the cheese block, and score the remaining butter into eight even pieces.
  • Place the butter mixture and cheese block in the refrigerator to harden.
  • Place the halved chicken breasts between two pieces of plastic wrap and flatten with a wooden mallet.
  • Coat the chicken rolls, front and back, with gluten-free flour. Dip in beaten eggs, and last, breadcrumbs.
  • Remove the cheese block from the refrigerator and cut it into eight even pieces based on the butter markings. Place one of these sticks on each pounded chicken breast.
  • Roll each piece of meat as you would a jellyroll. Fasten with toothpicks.
  • Place the chicken roll ups on a greased baking sheet and bake uncovered for 20 minutes.
  • While the chicken is baking, unwrap the saved butter and melt it in a small saucepan. Stir in the wine.
  • When the oven timer goes off, pour the sauce over the chicken and bake for 15 more minutes.
  • We like serving this meal with brown rice. Pour the liquid from the dish over the chicken for a savory touch. Enjoy!

Notes

If you're planning on freezing the chicken breasts, wrap them in plastic wrap and place them in a freezer bag with the herbed butter.
You can freeze them for up to 4 months. When you're ready to bake them, remove them from the freezer and let them thaw overnight in the refrigerator. Bake as usual.