These savory rolled chicken breasts filled with a delicious pork and rosemary mixture make a delightful reprieve from the usual chicken fare. Go ahead, pig out!

Behr
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • To Make Filling: Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until golden. Add the pork and season with salt and pepper to taste. Cook the pork, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the pork fat.

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  • Lay the chicken breasts flat and season with salt and pepper to taste. Spoon equal amounts of the pork mixture onto each breast, and roll each one up tightly. Secure each roll with 2 toothpicks.

  • Heat the skillet with the reserved pork fat over medium high heat until almost smoking. Saute chicken on one side for 3 to 4 minutes or until golden brown. Turn over. Turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.

Nutrition Facts

348 calories; 20.3 g total fat; 109 mg cholesterol; 110 mg sodium. 2.2 g carbohydrates; 37.1 g protein; Full Nutrition


Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 3 stars
09/25/2004
Although they're not a snap to make these chicken breasts are a nice change from ordinary chicken breast dishes. I think next time I will try tying them together with kitchen string instead of using toothpicks -- might help them stay together better. All in all it makes really nice "fancy" chicken dish. Be sure to get them nice and browned on the outside to assure that the inner chicken meat is fully cooked...I had to nuke mine an extra minute after cutting it open to find slightly raw chicken inside. Read More
(10)

Most helpful critical review

Rating: 2 stars
12/03/2003
The taste is just OK but it is not easy & quick to make. Time is needed to hammer and flatten chicken breast. Then wrapping pork fillings with the chicken is tedious too (maybe I do not have the skill & talent). I don't think I'll have time to make it again. Read More
(12)
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
12/03/2003
The taste is just OK but it is not easy & quick to make. Time is needed to hammer and flatten chicken breast. Then wrapping pork fillings with the chicken is tedious too (maybe I do not have the skill & talent). I don't think I'll have time to make it again. Read More
(12)
Rating: 3 stars
09/25/2004
Although they're not a snap to make these chicken breasts are a nice change from ordinary chicken breast dishes. I think next time I will try tying them together with kitchen string instead of using toothpicks -- might help them stay together better. All in all it makes really nice "fancy" chicken dish. Be sure to get them nice and browned on the outside to assure that the inner chicken meat is fully cooked...I had to nuke mine an extra minute after cutting it open to find slightly raw chicken inside. Read More
(10)
Rating: 3 stars
06/29/2010
A lot of the time it's the side dishes that make the meal. This is one of those times. Chicken breast stuffed with rosemary-scented pork is very nice but it needs something to really make it shine. A nice sauce would really help here since chicken can be dry. I tried it with a garlic-and-lemony veloute and was satisfied but a creative cook could do more with saucing this dish. Serve it with an earthy mushroom risoto and green beans or asparagus stir-fried with oregano (or marjoram if your tastes are more subtle). Read More
(2)
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Rating: 2 stars
10/07/2008
A lot of work for mediocrity. It sounds so good and worth the effort but it's just bleh and you finish the meal wondering what all the fuss was about....won't be making this one again... Read More
(1)