[Htt-recipes] Pizza Chicken Rolls

[barbara k]

Hi Joellen,

this is a great recipe, and reminds me of the beef rouladen I used to make.
You basically do the same thing with a piece of flank steak, spread some
mustard on the meat, and for the inside I like to put some chopped bacon,
onions and pickles etc.   Roll up and brown from all sides in large pot, add
some water, cover and cook till done.

Keep the good recipes coming!

Barb



On 8/19/06, Joellen Foster <joellen.foster at cox.net> wrote:
>
> Hi!  Came up with this recipe the other day, and thought I'd share it.
> It's sort of like a chicken cordon bleu, but with pepperoni and
> mozzarella, and no breading.  It's also easily scalable to as much or as
> little as you want to make.
>
> Ingredients:
> 1 boneless, skinless chicken breast half
> 1/4-1/3 cup shredded mozzarella cheese
> 8 slices of pepperoni
> Italian seasoning
> Garlic
> Salt
> Black Pepper
> 1-2 tablespoons olive oil
>
> Pound the chicken breast to 1/4 inch thick using your favorite method (I
> put mine in a zip-top bag and bang on it with a rubber mallet).
> Sprinkle chicken breast with Italian seasoning, garlic, salt and black
> pepper.  Arrange pepperoni slices on top of the seasoning, then place
> mozzarella cheese on top of the pepperoni.  Carefully wrap the chicken
> around the filling and fasten with toothpics, if desired.  Alternately,
> if you prepare this far enough in advance, you could roll the chicken
> breasts and refrigerate them for an hour or two, and they'll keep their
> shape without the need for toothpicks.  Heat olive oil in a skillet over
> medium heat.  Place chicken rolls in skillet and cook, turning every 5
> minutes, until chicken is cooked through.  Serve as is or with low-carb
> pizza sauce.
>
> I'm still working on technique--these could probably be baked or
> prepared like Dana's Chicken Parmesan--rolled in eggs and seasoned
> grated parmesan, then pan fried.  Don't know carb counts, but shouldn't
> be very high, since it's all meat and cheese.  My husband and I found
> these quite tasty.
>
> Jo
>
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