Chicken Roll Ups: Mama Z's Petti di Pollo Alla Bolognese
Supplies
- Wooden mallet
- Toothpicks
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.