Rosemary Chicken Rolls

Angie E.

"Wonderful chicken rolls with fresh rosemary, mozzerella, and garlic."
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45 servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Preheat oven to 350 degrees
  2. Season chicken breasts with desired amount of Salt, Pepper and Onion powder. Drissel a small amount of balsamic vinigar on Chicken (about 1 teaspoon per breast) and rub into the skin. Spread out 1 glove of garlic over each chicken breast and push into skin evenly over entire breast. Apply one sprigg of Rosemary leaves to chicken breasts. Rip slices of mozzerella cheese to fit onto chicken breast. Leave about 1/2 around the outside of breast for easier rolling. Roll chicken breast and hold together with either toothpicks or string.
  3. Brown chicken rolls on all sides in olive oil in Large skillet that can go into the oven. When chicken is browned, pour in equal parts of chicken stock and white wine (will vary on size of skillet) to deglaze pan, and for chicken to finish cooking in. You will want to have enough in so there is a layer about 1/4" high.
  4. Plan pan directly into oven uncovered for 15 minutes to allow for chicken to finsih cooking.
  5. Serve rolls with drippings spooned over top.


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