Chicken Rollatini Pizzaiola
Provided By: Kate Slate
By Kate Slate
Thin-sliced chicken breast cutlets are a frustrating ingredient because every market interprets the idea differently. In some places the cutlets will be 3 ounces each, in others as large as 5 or 6 ounces, and in still others you'll get a range from 3 to 5. So you're just going to have to roll with the punches here. Get 1 to 1 1/4 pounds of chicken cutlets. If you get a lot of little ones, then adjust the cooking times down and use a bigger pan to fit them. The sauce and filling ingredients remain the same.
Ingredient #6: Although this is a "Just 5 Ingredients" recipe, if you went for one more ingredient, it could be couscous (whole wheat is great), because you can cook it while the chicken is simmering.
Stack 6 basil leaves and tightly roll up lengthwise. Cut crosswise into very thin slivers. Repeat with the remaining 6 leaves. Keep the piles separate, since this will help you divide the basil evenly among the cutlets.
If the cutlets have a significantly thicker end, pound with a meat mallet or small heavy skillet to make them even. Sprinkle the cutlets lightly with pepper. Top each with 2 tablespoons mozzarella and one-fourth of the basil, leaving a border all around (so the stuffing won't leak out). Starting at a narrow end, roll the cutlets up and secure with a toothpick.
In a medium skillet, heat the oil over medium-low heat. Add the rolls and lightly brown on all sides, turning them gently, about 3 minutes. Transfer the chicken rolls to a plate.
Turn off heat and let sit, covered, for 5 minutes.
While the chicken is sitting, turn heat to high and add red wine. Cook 1 minute or so, until alcohol has cooked off. Then add bottled pizza sauce, turn heat down to low, and allow to simmer for 5 minutes.
Spoon sauce onto each plate and top with rollatini. Serve hot!
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