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Prosecco Chicken Roll

Tender, with a rich filling scented with amaretti, this Prosecco Chicken Roll is perfect for any occasion and for a truly special holiday menu.
Recipe Prosecco Chicken Roll
  • Difficulty Medium
  • Preparation 10 minutes
  • Cooking 1 hour and30 minutes
  • Servings for 4 people

Cooking a good meat main course isn’t easy, especially when it comes to a roast: the risk of ending up with dry, stringy meat is always lurking, but to play it safe you can make this Prosecco Chicken Roll. Perfect for occasions both formal and casual, it will make you look great thanks to its flavorful filling.

You don’t need many ingredients for this Roast Chicken Recipe. Get a fairly large slice of chicken breast, asking your butcher to prepare it for you, some breadcrumbs, some Grana cheese and some amaretti, the Italian almond cookies: they’ll give the dish an incredible flavor that pairs beautifully with the Prosecco. Of course, nothing stops you from using your favorite filling to stuff the chicken: it will still be very tasty.

Among other rolled roast recipes, we recommend trying the Braised Beef Roll with Chestnuts, the Roast Turkey Roll with Stuffing and the Veal Roll with Dried Apricots and Walnuts.

Ingredients for 4 people

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Method

  1. To make the Prosecco Chicken Roll, start with the filling. Put the breadcrumbs, the Parmigiano, a pinch of salt and some ground pepper in a bowl and give it a quick stir. Then add the amaretti, crumbled with your hands.
    Prosecco Chicken Roll, step 1: breadcrumbs, Parmigiano and crumbled amaretti in a bowl
  2. Then add the egg and half a ladleful of broth, mixing to get a moist mixture.
  3. Spread the slice of chicken breast out on the work surface, season it with salt and pepper, then distribute the filling over it, keeping a couple of centimeters (about 1 inch) from the edges.
    Prosecco Chicken Roll, step 3: filling spread over the opened chicken breast
  4. Roll it up very tightly and secure it with kitchen twine at the ends and along its whole length.
    Prosecco Chicken Roll, step 4: the chicken rolled up and tied with kitchen twine
  5. Dredge the chicken roast in the flour, then transfer it to a pan with the oil and brown it well on all sides.
    Prosecco Chicken Roll, step 5: the floured roll browning in a pan
  6. Add the rosemary sprigs for aroma and deglaze with the white wine. Once the alcohol has evaporated, add 3 ladlefuls of broth and let the Prosecco Chicken Roll cook for an hour and a half, turning it from time to time.
  7. Let it rest for a few minutes, then serve it sliced, with the pan juices and a side dish of your choice. Finally, remember to download our App with exclusive content and fewer ads!
    Prosecco chicken roll recipe

Variations and Alternatives

As mentioned in the introduction, you can customize the filling however you like. For even more flavorful pan juices, also add a couple of tablespoons of chopped onion, carrot and celery: you’ll get a truly amazing sauce.

Tips

To get a large slice from a chicken breast, you need a whole chicken breast and a sharp knife. Cut into it at one third of its thickness from right to left, without cutting all the way through. Then cut into it at two thirds of its thickness from left to right, again without cutting all the way through. This way, when you open it out, you’ll have a slice wide enough to be stuffed.

Storage

The Prosecco Chicken Roll keeps in the fridge in an airtight container for 2-3 days. We recommend reheating it in a pan before eating.

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