Chicken or turkey breast rolls

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Chicken breast rolls

This is a quick, easy dish (just a little fiddly tying up the rolls and getting rid of the string before you serve!) that is a crowd pleaser!

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Entrée
  • Cuisine: Italian


  • 500g chicken fillets (calculate around 80g per person)
  • 2 cloves garlic
  • Small bunch of parsley
  • 15 sage leaves
  • 2 sausages (not herby), casings removed
  • 2 eggs
  • 100g almonds, finely chopped
  • 100g scamorza cheese (or other cheese that melts/grills well)
  • 2 cups dry white wine
  • butcher’s string
  • a little flour for dredging
  • 30g/1 oz butter
  • salt, pepper


  1. Make a thin omelette by beating the two eggs with a little salt and pepper and cooking on both sides in a non-stick pan. Cool and cut into strips.
  2. Chop the parsley and garlic cloves very finely.
  3. If your fillets are very fine (2-3 mm or less) omit the next step: using a meat mallet, pound the chicken (not too violently), until the fillets are 2-3 mm thick.
  4. Place the fillets flat. Spread each with a thin layer of sausage meat. Top with small pieces of omelette, a sprinkling of parsley and garlic, a sprinkling of chopped almonds and a little cheese.
  5. Roll the fillets up tightly and tie with butcher’s string, slipping a sage leaf under the string.
  6. Roll the chicken very lightly in flour and place in a skillet with pan with a tablespoonful of olive oil (cold).
  7. Bring up to heat carefully and brown on all sides for 5-10 minutes. Use a splash guard so that you don’t get spattered by oil!
  8. Add 2 cups of white wine.
  9. When this has half evaporated off, add the butter and stir to form a sauce.


You can use turkey breasts instead of chicken, or a combination of the two.

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