Ever consider chicken thighs as an alternative for stuffed, rolled or folded chicken?
Their higher fat content is monounsaturated and helps thighs retain more moisture especially when cooked with dry heat, broiled or baked.
Purchased boneless and skinless, one butterfly cut partially through the larger and thicker side, flattened and pounded, thighs are made into cutlets.
Thighs are drizzled with olive oil, are topped with thinly sliced prosciutto and favorite Italian melting cheese, Fontina, Asiago, Bel Paese; shredded Fontina pictured.
Thighs are rolled and set on a tray seam down. No need to tie. Rolls are easily breaded using the Italian three step process, flour, egg mixture and seasoned crumbs and rested in the refrigerator at least a half hour.
Rollatini are baked on a coated cookie sheet.
Side dish, I like to serve with moist Orzo Cooked with Chicken Broth. Please see ORZO Cooked in Chicken Broth for recipe.
Note: Although cooked through to proper temperature, chicken meat can have a pink hue often caused by a “heat-related chemical reaction”.
“Safely cooked poultry can vary in color from white to pink to tan. For safety when cooking poultry, use a food thermometer to check the internal temperature. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All the meat-including any that remains pink—is safe to eat as soon as all parts reach at least 165 °F as measured with a food thermometer.”
For further details:
Coating