Italian Chicken and Sausage Rolls
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 69.3273 |
| Energy (kCal) | 1245.5462 |
| Carbohydrates (g) | 101.2593 |
| Total fats (g) | 63.893 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Pound chicken flat until very thin. | 2. I place my chicken in a zip lock bag while pounding to keep the mallet from sticking to the chicken. | 3. Remove skins from sausage, unless you have bulk sausage. | 4. In large skillet, cook sausage until done. | 5. Pour off most of the fat, leaving drippings in pan. | 6. Spread 1/4 of the sausage on each chicken breast and place a cheese stick at one end of the flattened chicken. | 7. Roll up the chicken over the cheese, then fold in the sides continuing to roll the chicken breasts like an egg roll,encasing sausage and cheese. | 8. In a bowl, mix flour, salt and oregano. | 9. Dredge chicken rolls in mixture. | 10. In pan drippings, brown chicken on all sides over medium heat. | 11. You do not have to cook completely, just brown. | 12. Remove chicken from pan. | 13. Add olive oil to skillet; then saute onion, peppers, and mushrooms for 1-2 minutes. | 14. Add chicken rolls to skillet, then tomatoes, red pepper flakes wine, basil and pepper. | 15. Cover and simmer 25 to 30 minutes. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken breast half | 4 | boneless | 201.7338 | 0.0 | 44.8801 | 1.1333 | |
| onion | 1 | chopped | 64.0 | 14.944 | 1.76 | 0.16 | |
| hot italian sausage | 1/2 | lb | 201.7338 | 0.0 | 44.8801 | 1.1333 | |
| olive oil | 3 | tablespoons | 358.02 | 0.0 | 0.0 | 40.5 | |
| green bell pepper | 1 | chopped | 29.19 | 6.394 | 1.0008 | 0.3753 | |
| red bell pepper | 1 | chopped | 201.7338 | 0.0 | 44.8801 | 1.1333 | |
| mozzarella cheese | 4 | ounces | cut | 367.4094 | 30.8669 | 15.3768 | 20.2642 |
| mushroom | 1/4 | sliced | - | - | - | - | |
| tomato | 2 | chopped | 80.4198 | 17.3796 | 3.9316 | 0.8936 | |
| flour | 1/4 | cup | 144.57 | 31.6514 | 2.3502 | 0.5609 | |
| red wine | 1/2 | cup | - | - | - | - | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| basil | 1 | teaspoon | 0.2032 | 0.0234 | 0.0278 | 0.0057 | |
| oregano leaf | 1/2 | teaspoon | dried | 201.7338 | 0.0 | 44.8801 | 1.1333 |
| red pepper flake | 201.7338 | 0.0 | 44.8801 | 1.1333 | |||
| black pepper | ground | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.