Chicken Rollatini with Olives and Tomatoes
Juicy chicken breasts pounded thin, rolled with a savory filling, and simmered in a bright tomato-olive sauce. Ready in about 20 minutes, this is a quick weeknight dinner that feels special.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 large chicken breast
- 4 fillets anchovy fillets
- ½ cup black olives
- 1 cup cherry tomatoes
- 1 small onion
- 2 tbsp olive oil
Instructions
- 1
Pound the 2 chicken breasts to 1/4-inch thickness. Season both sides with salt and pepper. Place 2 anchovy fillets on each breast, then roll up tightly and secure with toothpicks.
- 2
Heat 2 tbsp olive oil in a skillet over medium-high. Add the chicken rolls and sear until golden on all sides, about 5 minutes total. Remove and set aside.
- 3
In the same skillet, add the 1 small sliced onion and cook until soft, about 3 minutes. Add the 1 cup cherry tomatoes and 1/2 cup olives, and cook until tomatoes start to burst, about 2 minutes.
- 4
Return the chicken to the skillet, nestling it into the sauce. Cover and simmer until chicken is cooked through (165°F), about 5 minutes. Serve hot, spooning sauce over the top.
Tools you’ll need
- meat mallet
- skillet
- toothpicks
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
