Pancetta Wrapped Stuffed Chicken Cutlets Tarifi

Malzemeler

• 8 Chicken Cutlets, 1 1/2 Cups Sautéed Spinach, 8 Tablespoons Grated Pecorino Romano Cheese, 8 Slices Very Thin Sliced Pancetta or Bacon, Salt & Pepper, 3 Tablespoons Olive Oil, 1 Clove Garlic, Peeled & Minced, 3/4 Cup Low Sodium Chicken Broth, 3/4 Cup Dry White Wine, 3 Tablespoons Finely Chopped Fresh Sage. To Thicken: 1 Tablespoon Butter, 1 1/2 Teaspoons Flour

Hazırlanışı

1. 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 amongst 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.

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