Rollatini with Pork and Rosemary Filling Recipe -
Rollatini with Pork and Rosemary Filling Recipe
  • READY IN 50 mins

Rollatini with Pork and Rosemary Filling

Recipe by  

"These savory rolled chicken breasts filled with a delicious pork and rosemary mixture make a delightful reprieve from the usual chicken fare. Go ahead, pig out!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Dec 03, 2003

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 the skill & talent). I don't think I'll have time to make it again.

Sep 25, 2004

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 using toothpicks -- might help them stay together better. All in all, it makes really nice "fancy" chicken dish. Be sure to get them nice and browned on the outside to assure that the inner chicken meat is fully cooked...I had to nuke mine an extra minute after cutting it open to find slightly raw chicken inside.


4 Ratings

Jun 29, 2010

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 shine. A nice sauce would really help here, since chicken can be dry. I tried it with a garlic-and-lemony veloute and was satisfied, but a creative cook could do more with saucing this dish. Serve it with an earthy mushroom risoto and green beans or asparagus stir-fried with oregano (or marjoram, if your tastes are more subtle).

Oct 07, 2008

A lot of work for mediocrity. It sounds so good and worth the effort but it's just bleh and you finish the meal wondering what all the fuss was about....won't be making this one again...


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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