Sunday Cheesy Chicken Rolls

My mom always made Sunday special at our house.  To this day, she makes the most amazing Sunday meals.  At 86 I marvel at her attention to details and the love she puts forth.  I think Nilde would love my Sunday Cheesy Chicken Rolls.  These little packets stuffed with cheese and wrapped in bacon will dress any Sunday table.

Italians use a lot of chicken cutlets in the kitchen.  I like to cut my own.  The chicken breasts from our local butcher are huge, coming in at one pound each. Growing up in little Italy we always bought our meat from Mr. Greco the local butcher.  I would encourage you to buy local and from your butcher https://www.accordingtoelle.com/5-good-reasons-to-get-yourself-a-butcher/ Slicing them and pounding them brings me back to helping my nonna Emilia. It was my job to pound.  These days, it’s a great way to get rid of my Covid frustrations.  LOL

You can remove the toothpicks before serving, if not inform you family or guests to remove them on the plate. LOL

Another one of my favourite chicken roll recipes :https://recipesatmytable.com/involtini-chicken-raisins/

Ingredients

• 2 large chicken breasts ( mine were 1 lb each)
• salt and pepper
• 1 tbsp dijon mustard
• 3 slices of bacon sliced in half
• 6 long rectangles of sharp cheese
• 2 tbsp all purpose flour
• 1 tbsp polenta
• 2 tbsp butter
• 2 tbsp olive oil
• 1 cup beer
• green or black olives
• 1 tsp Italian Seasoning
• 1/2 tsp hot pepper chilli flakes (optional)

Process

Slice the chicken breasts in half and lightly pound with mallet.

Season each breast with salt and pepper. Spread the mustard with a brush on the underside of each breast. Place the cheese in the middle of each roll and roll up the chicken breasts.  Ensure that all sides are tucked in tightly.

Wrap a piece of bacon around each roll and secure with tooth picks.  Roll in the flour and polenta. 

In a large pan heat the butter and olive oil.  Lightly brown the rolls on each side.

Ensure that  rolls are brown on all sides.  Those brown bits are gong to give flavour to the gravy. 

Add the beer, cover and simmer for 15 minutes on low.

Now add the olives, the Italian seasoning and simmer for another 10minutes.

Add some fresh parsley. Here you see it plated. 

Tonight we served it with spaetzle. 

It cuts beautifully and see the cheese in the middle.  YUM!!