Stuffed Chicken Rolls
8 chicken cutlets
1 1/2 cups sautéed spinach
8 tablespoons grated Pecorino Romano cheese
8 slices very thin sliced pancetta or bacon
Salt and pepper
3 tablespoons olive oil
1 clove garlic, minced
3/4 cup low sodium chicken broth
3/4 cup dry white wine
3 tablespoons finely chopped fresh sage
1 tablespoon butter
1 1/2 teaspoons flour
Pound the cutlets thin with a meat mallet and lightly season with salt and pepper.
Lay the cutlets on a tray or cutting board and divide the spinach among the eight cutlets, arranging it to cover, leaving a little space along the sides. Sprinkle a tablespoon of the cheese on top of the spinach on each of the cutlets. Starting at one end, tightly roll the cutlets up. Using a slice of pancetta or bacon, carefully wrap the chicken roll around and secure each with a toothpick.
In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes. Add the garlic and stir until fragrant.
Add the broth and wine and bring to a boil. Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.
Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil. Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture. If needed add more of the butter/flour mixture to thicken.
Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce. Place the chicken on a platter and pour the sauce on top. Serve hot with roasted potatoes or risotto. Source: www.italianfoodforever.com.