My F&W
quick save (...)

Pan-Seared Chicken and Green Olive Rollatini


Piquant green olives make an invigorating contrast to the sweet caramelized onion filling. You can use a large plastic bag that's been opened on two sides to cover the chicken before flattening it.

  1. 4 whole boneless chicken breasts with skin (about 1 1/4 pounds each)
  2. 1 tablespoon unsalted butter
  3. 1 large onion, thinly sliced
  4. 3 tablespoons coarsely chopped pitted green olives, such as Sicillian
  5. 1 teaspoon finely chopped rosemary
  6. Salt and freshly ground pepper
  7. 1 tablespoon extra-virgin olive oil
  8. 1/2 tablespoon finely chopped shallots
  9. 1 1/2 pounds tomatoes—peeled, seeded and coarsley chopped
  1. Place each chicken breast between 2 layers of plastic and pound to a 1/2-inch thickness. Transfer to a large plate. Cover the chicken and refrigerate.
  2. Melt the butter in a medium skillet. Add the onion and cook over moderately low heat, stirring, until softened and browned, about 20 minutes. Add a few tablespoons of water to the skillet to keep the onion from sticking. Transfer to a small bowl and add the olives, rosemary and a pinch each of salt and pepper. Let cool completely.
  3. Lay the chicken, skin side down, on a work surface and season with salt and pepper. Spread one-quarter of the filling on each breast, leaving a 1-inch border all around. Separate the skin from the meat. Roll up the meat; wrap the skin around the meat to enclose it. Tie each roll in 3 places with cotton kitchen string.
  4. Preheat the oven to 375°. Heat the oil in a large skillet until shimmering. Season the chicken with salt and cook over moderately high heat until browned all over, about 10 minutes. Transfer the chicken to a rimmed baking sheet and bake for about 10 minutes, or until an instant-read thermometer inserted in the center reaches 135°. Let the chicken rest for 5 minutes, then discard the string. Slice the chicken diagonally 1/2 inch thick.
  5. Meanwhile, set the large skillet over high heat. Add the shallots and cook for 1 minute, scraping up any browned bits. Add the tomatoes and any accumulated chicken juices and cook, stirring, just until heated through, about 4 minutes. Spoon the tomatoes onto individual plates and arrange the chicken on top.
Make Ahead The rollatini can be prepared through Step 3 and refrigerated overnight. Let them return to room temperature before sautéing.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.