Welcome to your next dinner party main dish! Stuffed chicken rolls are a delicious, healthy, and impressive offering, and an easy way to serve a large crowd, since they all cook together in the oven. I have mentioned before that I love Lidia Bastianich’s delicious and relatable recipes, and this one surely fits the bill.
The best part of the dish is the scrumptious broth. It’s the perfect dipping sauce for crusty bread and is often the last thing that is still being nibbled away at after all the chicken is gone. This dish also pairs well with a variety of different green vegetables, from steamed green beans, to asparagus, or a crisp green salad. You will want to make sure that when serving, you serve the sauce around the chicken, not over it, so that the breadcrumbs on top stay nice and crisp.
Also, try to prepare chicken cutlets that are mostly the same size and thickness, to ensure that everything cooks at the same level of doneness. If your chicken is a little on the thicker side, either try pounding it thiner with a mallet or increase the cooking time by a few minutes so that the chicken cooks the whole way through.
- 8 pieces thinly sliced chicken breast
- ½ cup fine dry breadcrumbs
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh Italian parsley, chopped
- 1½ tsp dried oregano
- 1 cup dry white wine
- ½ cup chicken stock
- ¼ cup fresh lemon juice
- 1 tsp crushed red pepper
- 4 garlic cloves, peeled
- Pound any thicker chicken cutlets gently with the flat side of a meat mallet or the bottom of a small heavy saucepan to ensure even thickness
- Toss the breadcrumbs, 1 tablespoons of the olive oil, 1 tablespoon of the chopped parsley, ½ teaspoon of the oregano and salt to taste together in a bowl until blended. Spread 1 teaspoon of breadcrumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape and fasten securely with a toothpick.
- Preheat the oven to 475 degrees F.
- Arrange the filled chicken breasts side by side in a 13 x 9-inch, preferably flameproof baking dish. (There should be some space between each piece of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, remaining parsley, and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.
- Top the chicken with the remaining breadcrumb mixture (you will need to make a little more if there wasn't enough left over). Return to the oven and bake until the breadcrumb topping is golden brown, about 5 minutes.
- If desired, transfer broth to a saucepan and boil over a medium high flame to further thicken the sauce (optional).
- Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the breadcrumb topping. Pour the sauce around, not over, the chicken pieces and serve immediately.
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