Kate Heyhoe

Kate's Global Kitchen


Greco-Roman Chicken Rolls

by Kate Heyhoe


Serves 4

From Kate Heyhoe's A Chicken In Every Pot

It is said the ancient Greeks and Romans had much in common, not the least of which was a love for fine foods. Their modern day descendents carry on their epicurean appreciation, and this recipe features two of the finest ingredients of each culture: Greek kasseri cheese and Italian prosciutto. Here, pounded chicken breasts are rolled and stuffed with prosciutto, kasseri, and puréed sun-dried tomatoes, then simmered with earthy mushrooms in an herb-infused vermouth sauce. They make an elegant but easy dinner, served with a sautéed summer squash medley and crusty bread.

Look for Sun Dry Tomato Spread near the produce section, where sun-dried tomato products are sold. Or, make your own by puréeing oil-packed sun-dried tomatoes to a thick, spreadable paste. It's great on sandwiches and a spoonful enriches soups, sauces, and stews.

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
8 ounces sliced mushrooms

4 boneless, skinless chicken breast halves
4 teaspoons Sun Dry Tomato Spread
8 paper-thin slices prosciutto (about 4 ounces)
1/4 pound thinly sliced kasseri cheese
Flour for dredging

1 tablespoon canola oil
1/2 cup dry vermouth
Salt and freshly ground pepper
Garnish: Minced Italian parsley, or other fresh herb

1. Heat the butter and olive oil in a large skillet. Add the garlic and mushrooms. Sauté until the mushrooms begin to soften and just start to brown. Remove the mixture from the pan and set aside.

2. Pound the chicken breast halves until very thin, about 1/4-inch thick. Spread 1 teaspoon Sun Dry Tomato Spread on the inside of each chicken breast. Layer 2 slices of prosciutto on top, covering as much breast as possible. Place the kasseri slices on top of the prosciutto. Starting with the small end of the breast, roll up each piece like a jellyroll and secure with toothpicks.

4. Dredge each chicken breast lightly in flour, shaking off excess. Heat the canola oil in the skillet. Add the breasts and brown on all sides, about 6 minutes. Return the mushrooms to the pan, filling in the vacant areas between and around the breasts. Pour in the vermouth, cover and cook on low 6 to 8 minutes, depending on the size of the breasts. Season with salt and pepper to taste. (The cheese is salty, so add salt sparingly.)

5. Serve the chicken rolls surrounded by the mushroom sauce and garnished with parsley or other fresh herb. (Remove the toothpicks before serving.)


A Chicken In Every Pot
Global Recipes for the World's Most Popular Bird
by Kate Heyhoe
Photos and Styling by Thomas Way & Kate Heyhoe
Capital Books
$24.95; Paperback
ISBN: 1931868328
Recipe reprinted by permission.

About the Book

Buy the Book!


Maximum Cheese


Copyright © 2004, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

This page created April 2004

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home