This grilled Italian chicken roll makes an impressive statement with minimal effort.
This Italian chicken roll is a prime example of the versatility of chicken breasts. A little flattening out and they’re ready to be stuffed, rolled and cooked. What’s stuffed inside is only limited by your imagination.
While this Italian chicken roll is stuffed with Italian herbs and cheese, imagine all the tasty goodies that can be jammed in here. Some poblano chiles, chorizo and cumin send the whole recipe south of the border. The possibilities are almost endless!
In the case of this Italian chicken roll, flattened chicken breasts are layered with Italian flavored stuffing and then seared on the grill with a hint of smoke. A creamy cheese sauce tops the whole thing off.
Grilling the chicken rolls over a hot fire is reminiscent of Tuscan-style cooking. Cooking over flames without frills is how it’s done in Tuscany. This is the same premise that a good backyard barbecue should be based upon. Similar results can also be achieved using an oven with a quick sear under the broiler before serving.
Give it a try. You’ll be amazed at its simplicity and your guests will be amazed at its flavor. Buon appetito!
- 4 boneless chicken breasts
- 1/4 cup Italian salad dressing
- 2 tablespoons chopped parsley, optional
- 2 cups finely diced fresh spinach leaves
- 3/4 cup freshly shredded Parmesan cheese
- 1/4 cup carrots, slivered
- 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
- 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.
- Prepare stuffing ingredients and in a large bowl, mix well.
- In a small sauce pan, combine all sauce ingredients and heat over a medium heat. Simmer for an additional 10 minutes while stirring often.
- 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.
- Top each chicken breast with about a 1/4-inch layer of stuffing.
- Simply roll. Once done, secure the roll with a couple of toothpicks or small metal skewers.
- 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.
- Slice and serve with a ladle of sauce. Garnish with chopped parsley if desired.