Chicken roll with anchovies, sage and chives


Prep time20 minutes
CourseSecond Course


Veal rolls stuffed with prosciutto is a very traditional Rome recipe. In this recipe, we use the chicken to replace the veal and use other ingredients as filling. What is the difference? Try it, and you will find the answer.


8Slicechicken breast portions
2 anchovies
4Tablespoonolive oil
  salt, pepper
1Bunchfresh chives
1⁄4Cupwhite wine


1. Lightly pound the chicken breast with a meat mallet.
2. Make chicken rolls
a. filled with anchovy: Place the anchovies and capers among the chicken portions, roll up and secure with toothpicks.
b. filled with Sage: Place two of the sage leaves on each portion and season with salt and pepper. Roll up and secure with toothpicks.
c. filled with Chives: Place chives on chicken portion, roll up and secure with toothpicks.(cut chives around 4cm)
3. Heat the oil in a skillet, add the garlic and cook with low heat until garlic is brown.
4. Add the rolls, turning frequently, until slightly brown all over.
5. Season with salt and pepper, increase the heat to high, pour in the wine at same time.
6. Lower the heat, cover and cook for around 20 minutes.
7. Transfer to dish plate and serve when it is warm.


this recipe contains three types chicken roll(anchovies, sages, Chives). we can only pick one type, or two types, or three types together for one dish.
the portion of ingredients is for 8 rolls.(2 anchovies rolls, 4 sages rolls, 2 chives rolls) Adjust the ingredient portions according to the roll type you make.

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