Ingredients for Rollatini Robiola
- Veal
- Garlic Granules
- Seasoning Salt
- Salt & Freshly Ground Black Pepper
- Dried Oregano Leaves
- Balsamic Vinegar
- 4 ounces Robiola cheese, sliced
- Fresh Sage
- Prosciutto
- Flour
- Garlic
- Onion
- Heavy Cream
- Extra Virgin Olive Oil
- Fresh Mushrooms
- Madeira Wine
- Water
- Stravecchio Cheese
- Noodles
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How to Make Rollatini Robiola
- Preheat oven to 375°F (190°C).
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- In a medium bowl, combine ricotta cheese, spinach, 1/4 cup grated Parmesan cheese, garlic powder, salt, and pepper. Mix well.
- Spread the ricotta mixture evenly over each chicken breast.
- Tightly roll each chicken breast and secure with toothpicks.
- In a large oven-safe skillet, heat olive oil over medium heat. Brown the chicken rolls on all sides.
- Pour crushed tomatoes and tomato paste over the chicken. Add remaining 1/4 cup of Parmesan cheese.
- Bring to a simmer, then cover the skillet and transfer to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from oven and let rest for 5 minutes before removing toothpicks.
- Top each rollatini with slices of Robiola cheese and return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve immediately and garnish with fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
162g
Carbs
4g
