Rosa’s Chicken Roll

Name: Rosa’s Chicken Roll
Cook time: 105 min
Total time: 105 min
Yield: 4 servings
Ingredients: 1 whole Chicken breast; 4 slices Chicken breast; 400 g Ground pork sausage meat; Salt; Pepper; Olive oil; 4 slices Mortadella; 50 g Cooked spinach; 50 g Cooked carrots; 2 Eggs; 20 g Parmigiano; Extra virgin olive oil; String

Rosa used to debone the chicken or rabbit meat and pound it, both to tenderise it and to create a larger piece that could hold the other ingredients.

Cook

1h 45m

Ingredients

Method

Turn cooking mode on

Step 1

In a pan, add some olive oil and heat it well. This will prevent the frittata from sticking to the pan.

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For

For the chicken

whole

Chicken breast, about 600g

slices

Chicken breast, pounded thin

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Notes

This recipe can be made with either rabbit or chicken, though using chicken breast will result in a less flavourful dish. (You can also prepare the roll without the sausage meat, if preferred.)

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Rosa’s Chicken Roll

Rosa used to debone the chicken or rabbit meat and pound it, both to tenderise it and to create a larger piece that could hold the other ingredients.

Cook

1h 45m

Ingredients

Method

Turn cooking mode on

Step 1

In a pan, add some olive oil and heat it well. This will prevent the frittata from sticking to the pan.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the chicken

whole

Chicken breast, about 600g

slices

Chicken breast, pounded thin

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.