Chicken rolls

Ingredients

• 1 chicken breast, thinly slicedChicken breast
• 100 gCooked ham
• 1 packetProcessed cheese slices
• As neededPlain flour
• A few tablespoonsTomato sauce
• 1 glass (about 150 ml)Dry white wine
• 1Chicken stock cube
• 100 gButter
• To tasteSalt
• To tasteBlack pepper

Instructions

1. 1

   Season the chicken

   Lay the chicken slices on a work surface and season them with salt and black pepper.

2. 2

   Add the filling

   Place one slice of cooked ham and one processed cheese slice on each piece of chicken.

3. 3

   Roll the chicken

   Roll up each slice to enclose the filling, then secure the rolls with a cocktail stick.

4. 4

   Brown the rolls

   Coat the rolls in flour and brown them in half of the butter.

5. 5

   Return to the pan

   Once all the rolls are browned, put them back in the pan with the remaining butter.

6. 6

   Add the wine

   Pour in the dry white wine and let it evaporate.

7. 7

   Add the tomato

   Stir in the tomato sauce and let the rolls take on its flavour.

8. 8

   Simmer gently

   Gradually add a very small amount of stock made with the stock cube, then cook over a low heat for about 25–30 minutes.

9. 9

   Finish with sauce

   When cooked, spoon some of the reduced sauce over the chicken rolls.

What are chicken rolls?

These rolls are a home-style Italian main course in the family of involtini: thin pieces of meat wrapped around a filling and cooked in a pan. This version uses cooked ham and processed cheese, with tomato, white wine and stock forming the sauce.

The rolls are browned before they simmer, so they develop colour and the flour helps the sauce cling. Gentle cooking then gives the chicken time to cook through without losing the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 49g protein, 22g carbs, 33g fat.

The chicken and ham provide most of the protein, while the flour and tomato sauce contribute some carbohydrate. Butter and processed cheese account for much of the fat, and the ham, cheese and stock cube can make the dish fairly salty. Serve a roll with plenty of vegetables, and add a modest portion of potatoes or rice if you want a more filling plate.

Choosing the chicken and filling

Thin slices: Aim for pieces that are even in thickness so they roll neatly and cook at a similar rate. If a slice is particularly thick, flatten it gently before filling.

Ham and cheese: Keep the filling within the edges of each slice to make rolling and securing easier. Processed cheese melts readily, so avoid overfilling the rolls.

Getting an even golden colour

Flour coating: Dust the rolls lightly and shake off any excess. A thin coating helps them brown and later gives the pan sauce a little body.

Pan space: Brown the rolls in batches if they do not fit comfortably in one layer. Crowding makes it harder for the surfaces to colour evenly.

Building the pan sauce

Wine: Add it after returning the rolls to the pan and let it evaporate before adding the tomato sauce. This keeps the sauce from tasting sharply of uncooked wine.

Stock: Add only a very small amount at a time, as directed, using stock made from the cube. The sauce should simmer around the rolls rather than cover them.

Checking doneness

Gentle simmer: Keep the heat low for the stated 25–30 minutes and turn the rolls carefully if needed so they cook evenly. If the pan looks dry, add another very small amount of stock.

Finished sauce: The rolls are ready when the chicken is cooked through and the sauce has reduced enough to coat a spoon. Remove the cocktail sticks before serving.

What to serve alongside

A simple side of steamed or sautéed vegetables balances the rich filling and buttery sauce. Green beans, peas or a leafy salad all work well.

For a more substantial meal, serve with mashed potatoes, rice or bread to make use of the tomato sauce.

Recipe notes & tips

• Secure each roll with a cocktail stick so the filling stays inside as it cooks.
• Use a light dusting of flour rather than a thick coating.
• Brown the rolls in batches if the pan is crowded.
• Add the stock gradually so the sauce does not become too thin.
• Keep the pan at a gentle simmer during the 25–30-minute cooking time.
• Remove all cocktail sticks before serving.

Variations

• Add herbs: Stir a little chopped parsley into the sauce just before serving.
• Use sage: Add a few sage leaves to the butter while browning the rolls.
• Try another cheese: Use another easy-melting sliced cheese in place of the processed slices.
• Make it more tomato-rich: Add extra tomato sauce and adjust the stock gradually.
• Serve with greens: Pair the rolls with green beans or a simple salad.

Common mistakes to avoid

• Overfilling the rolls: Keep the ham and cheese inside the edges so the rolls close securely.
• Skipping the browning: Brown the floured rolls first to build colour before they simmer.
• Crowding the pan: Cook in batches so the rolls can brown rather than steam.
• Adding too much stock: Use very small additions to keep the sauce concentrated.
• Boiling the sauce hard: Lower the heat and simmer gently to help the chicken cook evenly.
• Forgetting the cocktail sticks: Remove them before serving to avoid anyone biting into one.

How to store

Cool leftovers promptly, remove the cocktail sticks and refrigerate in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions