Turkey Rollatini
Turkey Rollatini!
This is an oldie, but a goodie. Hubby started making this a few years ago, but it was with chicken breasts. So, one morning we we looking through the freezer to bring something out for dinner. He had mentioned the Asparagus Rollatini, which the recipe calls for chicken breast. I found two packages of turkey breast cutlets handing out there in the freezer draw. Why not make the rollatini with turkey breast? They are both birds...
And so, the original recipe posted below will say chicken, but what we made and pictured above was turkey. Gobble Gooble!
24 slices of pepperoni
Shredded Mozzarella Cheese
4 asparagus spears
24 oz. of tomato/basil sauce
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
Salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 350 degrees. Flatten the chicken breast to 1/4 inch thick. Season them on both sides with salt and pepper. Place the pepperoni on the chicken to cover the surface of the flatten pieces.
Put a handful of the shredded mozzarella on top of the pepperoni, Place 2 spears of asparagus on that. Roll the chicken tightly and pin with toothpicks.
Coat the bottom of your baking dish with oil, place a little sauce on the bottom of the dish and set the chicken rolls on top. Pour the rest of the sauce on top of the chicken rolls. Season with salt and pepper. Sprinkle the Romano and Parmesan cheese on top. Bake for 30 to 40 minutes uncovered.
And so, the original recipe posted below will say chicken, but what we made and pictured above was turkey. Gobble Gooble!
Aspargus Rollatini - serves 2
2 boneless, skinless chicken breasts24 slices of pepperoni
Shredded Mozzarella Cheese
4 asparagus spears
24 oz. of tomato/basil sauce
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
Salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 350 degrees. Flatten the chicken breast to 1/4 inch thick. Season them on both sides with salt and pepper. Place the pepperoni on the chicken to cover the surface of the flatten pieces.
Put a handful of the shredded mozzarella on top of the pepperoni, Place 2 spears of asparagus on that. Roll the chicken tightly and pin with toothpicks.
Coat the bottom of your baking dish with oil, place a little sauce on the bottom of the dish and set the chicken rolls on top. Pour the rest of the sauce on top of the chicken rolls. Season with salt and pepper. Sprinkle the Romano and Parmesan cheese on top. Bake for 30 to 40 minutes uncovered.
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