Ingredients50 m servings 348 cals
- 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.
- 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.
Per Serving: 348 calories; 20.3 g fat; 2.2 g carbohydrates; 37.1 g protein; 109 mg cholesterol; 110 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 t...
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...
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 s...