Recipe courtesy of Schimschack's Restaurant

Chicken Rolundo

  • Level: Easy
  • Total: 39 min
  • Active: 20 min
  • Yield: 2 servings
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1 (8-ounce) boneless, skinless chicken breast

1/2 cup diced smoked ham

1/2 cup shredded swiss cheese

1/2 cup chiffonaded spinach

1/2 cup flour

1 egg

1/2 cup seasoned bread crumbs

2 tablespoons butter


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
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