Ingredients
- 4 tablespoons shredded smoked mozzarella
- ½ cup cooked rice
- Salt and freshly ground black pepper
- 8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
- 4 tablespoons flour
- 2 tablespoons olive oil
- 3 tablespoons minced shallots
- 1 large clove garlic, minced
- ½ cup dry white wine
- ½ cup finely chopped or pureed fresh or canned tomatoes
- 1 tablespoon chopped fresh parsley
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
406 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 96 milligrams cholesterol; 171 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Mix mozzarella and rice together. Season lightly with salt and pepper.
- Spread a thin layer of this mixture on each chicken breast, roll around the filling and secure with toothpicks or tie with butcher’s cord. Dust each roll lightly with flour.
- Heat olive oil in a large skillet. Add the chicken and saute over medium high heat until golden brown on all sides.
- Remove chicken from the pan, add shallots and garlic and saute briefly. Stir in wine and tomatoes.
- Return chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
- Remove chicken from the pan and transfer to a serving dish. Cover to keep warm. Heat sauce, stir well and season with salt and pepper. Spoon sauce over chicken, dust with parsley and serve.
1 hour
Dining and Cooking