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Old 03-20-2011, 11:55 PM   #1
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Chicken-Pepperoni Rolls

Ingredients

Rolls:

Boneless/skinless Chicken breasts (pounded right flat).
2 slices sandwich pepperoni per breast (unless the breasts are really small). I added extra pizza pepperonis cause I had them.
1 slice provolone per breast (add more, it's ok).
Shredded mozzarella.


Sauce:
Can crushed tomatoes.
Little bit of white wine.
Some diced pepperoni (whatever looks good, I used pizza pepperoni and stacked about 2 inches).
Minced shallot.
Italian seasoning to taste.
Garlic powder to taste.
Crushed red pepper to taste.

Method


Rolls:

Pound chicken really flat. Put pepperoni and cheese on and roll up. I tucked the edges first then rolled. Tie with butchers twine or toothpick to close them

Brown in a large pan.

Sauce:

Sautee shallots and minced pepperoni for a couple of minutes. Pour in wine and tomatoes. Add spices and simmer.

Put rolls in baking dish pour sauce over and cover with shredded mozzarella (don't be shy). Baked in 350F preheated oven 30-40 minutes.

Serve with a side of spaghetti.

One roll per person should be sufficient... make extras.
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Old 03-21-2011, 12:02 AM   #2
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Those look so good!
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Old 03-21-2011, 12:07 AM   #3
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These were fantastic. YUM.
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Old 03-21-2011, 12:18 AM   #4
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Quote:
Originally Posted by Kathleen View Post
These were fantastic. YUM.
They would be a good Bento on Orzo or Alphabet pasta
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Old 03-21-2011, 01:55 AM   #5
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That looks and sounds really yummy. It's also a beautiful presentation. I like the way something rolled like that looks when it's cut and it impresses your guests ;)
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Old 03-21-2011, 10:57 AM   #6
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You do have to remember, in your haste to eat it, to remove the butchers twine.
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Old 03-21-2011, 11:16 AM   #7
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Those look wonderful! I'd really like to try it but I always have trouble getting the meat pounded out nice. That is one technique I don't have perfected. I'm not sure what I do wrong but it seems like the meat disintegrates into mush before it thins out.
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Old 03-21-2011, 11:43 AM   #8
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Get a large headed meat hammer. I start with the thickest part. Be firm but you aren't trying to drive 8d nails into oak. Use a large plastic bag to contain things.
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Old 03-21-2011, 12:06 PM   #9
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You do have to remember, in your haste to eat it, to remove the butchers twine.
Auto-flossing dinner entree!
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Old 03-21-2011, 12:11 PM   #10
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Looks great! I've done this with prosciutto in place of the pepperoni. Maybe now's the time to try your version.
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Tags
chicken breast, recipe, rolls

Chicken-Pepperoni Rolls [B][SIZE=3]Ingredients[/SIZE] Rolls:[/B] Boneless/skinless Chicken breasts (pounded right flat). 2 slices sandwich pepperoni per breast (unless the breasts are really small). I added extra pizza pepperonis cause I had them. 1 slice provolone per breast (add more, it's ok). Shredded mozzarella. [B]Sauce:[/B] Can crushed tomatoes. Little bit of white wine. Some diced pepperoni (whatever looks good, I used pizza pepperoni and stacked about 2 inches). Minced shallot. Italian seasoning to taste. Garlic powder to taste. Crushed red pepper to taste. [B] [SIZE=3]Method[/SIZE][/B] [B]Rolls:[/B] Pound chicken really flat. Put pepperoni and cheese on and roll up. I tucked the edges first then rolled. Tie with butchers twine or toothpick to close them Brown in a large pan. [B]Sauce:[/B] Sautee shallots and minced pepperoni for a couple of minutes. Pour in wine and tomatoes. Add spices and simmer. Put rolls in baking dish pour sauce over and cover with shredded mozzarella (don't be shy). Baked in 350F preheated oven 30-40 minutes. Serve with a side of spaghetti. One roll per person should be sufficient... make extras. 3 stars 1 reviews
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