Chicken Rollatini with Herbs, Sun- Dried Tomatoes, and Balsamic-Honey Glaze

Suzie Gornish Suzie Gornish
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I love an easy, one-pan, colorful, quick, and delicious chicken dish. The flavors in this one develop quickly, and it can be served as a main or side dish. The addition of a drizzle of honey is always festive and sweet. Have a sweet new year.

40m 4-6
Easy Gluten Free Low Carb Meat

Contains: Egg

Directions

  1. Season chicken cutlets with salt and pepper.

  2. Mix mayonnaise and sun-dried tomatoes and spread evenly on all the cutlets. Mix the parsley and basil and spread evenly on top of the mayo. Roll up each cutlet and skewer to secure closure.

  3. Heat olive oil in a heavy-based skillet with a lid. Pan-sear the rolled chicken, browning them on all sides. Cover the pan and allow to cook for 10 minutes. Then check with a

    meat thermometer for an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

  4. Pull out the skewers. Drizzle balsamic vinegar and honey over the chicken. Allow the sauce to reduce to a glaze. Enjoy!

Credits

Tips:
Measure out all your ingredients in advance in ziplock bags to whip out in minutes.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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2 Comments

B D •

for shabbos, would it work to cook until JUST 165, then cool in fridge, then put back in oven to heat for a few hours before the seudah?

molly •

this looks delicious. is it possible to bake? if so, covered/uncovered? and for how long?
thank you,

Avigael Levi Kosher.com Team •
Reply to molly

Yes, cover and bake at 400 F for about two hours. i'd check on the chicken an hour through to make sure it doesn't dry out. You can uncover it the last few minutes to crisp up the skin.