Grilled Italian Chicken Roll
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Flattened chicken breasts layered with the flavors of Italy and then rolled up seared over a hot flame with a little smoke
Go Get This Stuff
  • 4 boneless chicken breasts
  • 1/4 cup Italian salad dressing
  • 2 tablespoons chopped parsley, optional
For the Stuffing
  • 2 cups finely diced fresh spinach leaves
  • 3/4 cup freshly shredded Parmesan cheese
  • 1/4 cup carrots, slivered
For the Sauce
  • 1 10-oz can condensed cream of mushroom soup
  • 3/4 cup fine chopped spinach
  • 3/4 cup milk
  • 1/2 cup freshly shredded Parmesan cheese
  • 1/4 cup dry white wine
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • salt and pepper to taste
Then Do This
  1. Add Italian dressing and chicken breasts in a resealable freezer bag. Return to refrigerator and allow to marinade for a minimum of one hour. Four to eight hours is best.
  2. Prepare stuffing ingredients and in a large bowl, mix well.
  3. In a small sauce pan, combine all sauce ingredients and heat over a medium heat. Simmer for an additional 10 minutes while stirring often.
  4. Remove breasts from marinade and pat dry. Using a meat mallet, pound out each chicken breast to 1/4-inch thickness. A rolling pin may also be used. If using a meat mallet, wrap breast in plastic wrap to avoid any splatter.
  5. Top each chicken breast with about a 1/4-inch layer of stuffing.
  6. Simply roll. Once done, secure the roll with a couple of toothpicks or small metal skewers.
  7. Prepare a medium heat fire for direct grilling. Cover and cook rolls for 20 to 30 minutes, turning every 10 minutes. The rolls are done when the juices run clear or a meat thermometer reads 165-degrees F.
  8. Slice and serve with a ladle of sauce. Garnish with chopped parsley if desired.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/grilled-italian-chicken-roll/