Recipe courtesy of Schimschack's Restaurant
Chicken Rolundo
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- Level: Easy
- Total: 39 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 662
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 53 g
- Cholesterol
- 230 mg
- Sodium
- 810 mg
- Level: Easy
- Total: 39 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 662
- Total Fat
- 27 g
- Saturated Fat
- 14 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 53 g
- Cholesterol
- 230 mg
- Sodium
- 810 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- Pound out chicken breast to about 1/4-inch. Combine equal amounts of spinach, ham and Swiss cheese and form a ball about the size of a grapefruit. Carefully wrap the flattened chicken breast around the ball mixture and put on sheet tray. Freeze rolundo until solid.
- Once frozen, roll in flour, shaking off excess. Beat egg in a shallow dish and dredge chicken, shaking off excess. Coat with seasoned bread crumbs and refreeze. When needed, remove from freezer and let rolundo thaw slightly. Once softened, cut into 1-inch medallions, top off with butter and bake for about 15 minutes or until chicken is thoroughly cooked.
