Description
An elegant and comforting Italian-inspired dish featuring tender chicken rolls stuffed with creamy fontina, mortadella, and asparagus, served with a rich, velvety mushroom gravy. Perfect for dinner parties or a cozy family meal.
Ingredients
- For the Chicken Rolls:
- 8 half chicken breasts, pounded thin
- 12 asparagus spears
- 8 thin slices mortadella
- 8 thin slices fontina cheese
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- For the Mushroom Gravy:
- 1 1/2 lbs fresh cremini mushrooms, sliced
- 6 tbsp unsalted butter
- 3 large shallots, finely chopped
- 1/4 cup flour
- 4 cups chicken stock (or more as needed)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup fresh Italian parsley, finely chopped
Instructions
- Make the Mushroom Gravy: Melt butter in a large sauté pan over medium-low heat. Add shallots and cook for about 10 minutes until soft and translucent.
- Add mushrooms and sauté until browned and tender, about 15 minutes, until most liquid has evaporated.
- Sprinkle flour over mushrooms and cook, stirring, for 2 minutes until golden.
- Gradually whisk in chicken stock, stirring constantly to prevent lumps. Bring to a gentle simmer and cook 10 minutes, until thickened. Season with salt and pepper and set aside.
- Prepare the Chicken Rolls: Preheat oven to 425°F (220°C). Boil asparagus for 6–8 minutes until tender but firm; drain and set aside.
- Pound chicken breasts to 1/4 inch thick between plastic wrap. Season both sides with salt and pepper.
- Lay out mortadella and fontina on each chicken piece, place two asparagus spears in the center, and roll tightly. Secure with bamboo skewers.
- Heat butter and olive oil in a large pan over low heat. Sear chicken rolls for about 2 minutes per side until golden. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.
- Serve the chicken rolls topped with mushroom gravy and sprinkle with fresh parsley. Remove skewers before serving.
Notes
- Substitute fontina with mozzarella, provolone, or gouda if desired.
- Use boneless chicken thighs instead of breasts for a juicier option.
- For a creamier gravy, stir in a splash of cream at the end.
- Make the mushroom gravy ahead and reheat gently before serving.
- Serve with mashed potatoes, risotto, or crusty bread to soak up the sauce.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 940mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 54g
- Cholesterol: 195mg
