Rollatini with Pork and Rosemary Filling

Rollatini with Pork and Rosemary Filling

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Behr

“These savory rolled chicken breasts filled with a delicious pork and rosemary mixture make a delightful reprieve from the usual chicken fare. Go ahead, pig out!”

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Adjust Servings

Original recipe yields 4 servings



  1. To Make Filling: Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until golden. Add the pork and season with salt and pepper to taste. Cook the pork, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the pork fat.
  2. Lay the chicken breasts flat and season with salt and pepper to taste. Spoon equal amounts of the pork mixture onto each breast, and roll each one up tightly. Secure each roll with 2 toothpicks.
  3. Heat the skillet with the reserved pork fat over medium high heat until almost smoking. Saute chicken on one side for 3 to 4 minutes or until golden brown. Turn over. Turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.

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Reviews (4)

Rate This Recipe
Vivian Lee

Vivian Lee

The taste is just OK, but it is not easy & quick to make. Time is needed to hammer and flatten chicken breast. Then wrapping pork fillings with the chicken is tedious too (maybe I do not have the skill & talent). I don't think I'll have time to make it again.

Always Cooking Up Something

Always Cooking Up Something

Although they're not a snap to make, these chicken breasts are a nice change from ordinary chicken breast dishes. I think next time I will try tying them together with kitchen string instead of using toothpicks -- might help them stay together better. All in all, it makes really nice "fancy" chicken dish. Be sure to get them nice and browned on the outside to assure that the inner chicken meat is fully cooked...I had to nuke mine an extra minute after cutting it open to find slightly raw chicken inside.



A lot of the time, it's the side dishes that make the meal. This is one of those times. Chicken breast stuffed with rosemary-scented pork is very nice, but it needs something to really make it shine. A nice sauce would really help here, since chicken can be dry. I tried it with a garlic-and-lemony veloute and was satisfied, but a creative cook could do more with saucing this dish. Serve it with an earthy mushroom risoto and green beans or asparagus stir-fried with oregano (or marjoram, if your tastes are more subtle).

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Amount Per Serving (4 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 37.1 g
  • 74%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Grilled Chicken with Rosemary and Bacon


next recipe:

Rosemary Chicken with Orange-Maple Glaze