Hanini Rikottina Stuffed Chicken Rolls with Mayor Basil & Garlic Sauce
Serves 4
Prep Time 20 mins
Cooking 30 mins
Level low
Ingredjenti
- 4 chicken breasts, butterflied
- 2 Hanini Rikottina tan-Nagħag (air-dried sheep cheese)
- 2 tbsp chopped fresh parsley
- Bżar u melħ
- 3 tbsp Mayor Basil & Garlic Pasta Sauce
- 1 mgħarfa żejt taż-żebbuġa
- Toothpicks or kitchen string
Lay each butterflied chicken breast flat on a board and season lightly with salt and pepper. Crumble the Hanini Rikottina tan-Nagħag into a bowl and mix with fresh parsley to create a creamy yet slightly tangy filling. Spoon a generous amount of this mixture onto each chicken breast, then roll them tightly into neat cylinders, securing with toothpicks or string. Heat olive oil in a large pan and carefully sear the chicken rolls on all sides until lightly golden. Lower the heat and add the Mayor Basil & Garlic Sauce, spreading it around the rolls. Add a splash of water, cover the pan, and let the chicken cook gently for 20–25 minutes. As it cooks, the sauce reduces into a rich, fragrant glaze, and the Hanini Rikottina melts slightly inside the chicken, creating a festive savoury filling. Once done, remove the toothpicks, slice the chicken rolls, and serve with roasted vegetables or mash.
