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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, finely minced
- 2 x Cloves garlic, finely minced
- 1/2 lb Grnd pork Salt and freshly grnd pepper, to taste
- 2 tsp Fresh rosemary, finely minced
- 4 x Skinless, boneless chicken breasts, pounded thinly Round wooden toothpicks
Directions
- 1. Heat the extra virgin olive oil in a medium saucepan over medium heat.
- 2. Saute/fry the onions and garlic till golden brown. Add in the pork and season with salt and pepper.
- 3. Cook the meat, crumbling with a fork, for about 10 min. Stir in the rosemary.
- 4. Remove the mix from the pan with a slotted spoon, and remove all but 2 Tbsp. of the pork fat.
- 5. Lay the chicken breasts flat and season with salt and pepper.
- Divide the pork mix among the fillets and roll up each tightly.
- 6. Fasten each roll with two toothpicks inserted lengthwise.
- 7. Heat the saute/fry pan with the reserved pork fat over medium-high heat till almost smoking. Saute/fry the chicken on one side for 3-4 min or possibly till golden.
- 8. Turn the heat to medium and continue cooking till cooked through, 5-6 min.
- 9. Serve with sauteed escarole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 545 | |
| Calories from Fat 477 | 88% |
| Total Fat 53.08g | 66% |
| Saturated Fat 17.8g | 71% |
| Trans Fat 0.01g | |
| Cholesterol 76mg | 25% |
| Sodium 839mg | 35% |
| Potassium 189mg | 5% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.68g | 0% |
| Protein 13.8g | 22% |
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