Involtini Siciliani

Savory Stuffed Sicilian Chicken with a Rosemary Wine Sauce is fast favorite! Your guests will experience a delightful meal. Serve on a bed of arugula  to accentuate this flavorful dish.


4 Fillets of chicken sliced thin
1 cup finely grated bread crumbs
1 cup cubed bread crumbs
1/4 cup milk
1/2 cup chopped Fontina cheese
1/4 cup Pine nuts
1 Tbsp Orange zest
chopped rosemary
1/4 cup oil
1/4 cup water or Pinot Grigio
bay leaves (optional)
Arugula Salad

Preheat oven at 350 F
Add oil into an oven proof pan. Place chicken rolls into pan and then into preheated oven and allow to bake for 20 minutes.

Chicken should be cut thin into fillets. Easy fillet slicing can be accomplished if chicken is placed in freezer for about 30-45 minutes. Remove from freezer, place chicken onto cutting board and with a sharp knife begin to fillet chicken.

Fillet a chicken breast by placing a cut into the top of breast. With the opposite hand pull back the top of fillet, continue to move knife through fillet producing 2-3 fillets from 1 thick chicken breast.

On a plate place finely grated bread crumbs, place the chicken into the crumb one at a time and then onto a cutting board. In a bowl mix cubed bread crumbs, milk, fontina cheese, pine nuts, orange zest, and rosemary.

Spread stuffing onto the full chicken fillet.

Mix well together. Spread 1-2 Tbsp of stuffing onto open fillet covering the entire fillet.

Roll fillet, and insert a toothpick once rolled to secure the stuffed chicken.

Roll fillet and secure with a toothpick or cooking twine, place into oven proof pan. Dust rolled chicken with remaining bread crumbs. Place pan with chicken rolls into preheated oven and allow to bake for 20 minutes uncovered. Fillets are done when bread crumbs turn slightly golden.
Serve on a bed of arugula salad and top off with the Rosemary Wine Sauce!

Involtini Siciliani

Rosemary Wine Sauce:
1 Tbsp butter
1 Tbsp flour
minced roseemary
pinch of salt
cracked pepper
3/4-1 cup of Pinot Grigio white wine

Make a paste of melted butter, flour, salt, pepper and rosemary. Slowly add in wine, continuously stirring for about 5 minutes.

In a sauce pan add 1 tbsp butter, 1 Tbsp flour, pinch of salt, cracked pepper, stir until butter is melted. Add in slowly 3/4 cup white wine while continuously stirring over low heat for 5 minutes allow the sauce to thicken and serve over chicken rolls.

Eggplant and Sundried Tomatoes

Sun Dried Tomato Eggplant Rolls

Delicious and tasty appetizer

  • 1 Eggplant (does not need to be peeled, lengthwise or cross sliced 1/4 inch (1/2 cm)
  • Salt
  • 12 Sun-dried tomatoes soaked in olive oil until tender
  • Garlic clove minced
  • Basil leaves
  • Parsley leaves
  • Goat cheese (A flavorful cheese can be substituted)
  • Toothpicks
  • Washed and dried lettuce leaves placed onto a plate (optional)

Thinly sliced eggplant, lightly salted and grilled

1. Combine sun-dried tomatoes, olive oil and garlic in a bowl and set aside.

2. Some stores may sell eggplant slices already grilled. Otherwise, wash and sliceeggplant. Lightly salt all slices and set aside in colander for about 1 hour to allow for bitter water to come out from eggplant. Pat dry eggplant slices with paper towel. Place eggplant slices onto hot grill and lightly grilled ggplant slices.

Layer eggplant with sundried tomato, goat cheese and basil

3. Place sun-dried tomato into center of eggplant. Place a slice of cheese into center of sun-dried tomato. Roll eggplant with sun-dried tomato and cheese inside. Place two parsley leaves on outside of roll and secure roll by inserting a toothpick. Place onto plate with lettuce.