Chicken Breast Rolls With Prosciutto and Cheese
(Involtini di Pollo con Prosciutto e Formaggio)
Ingredients:
3 whole chicken breasts
6 slices (about 1/4 pound) prosciutto
6 slices (about 2 ounces) Italian Fontina cheese, or 6 tablespoons Parmigiano cheese
3 fresh sage leaves
1 cup all-purpose flour
1 cup milk
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 chicken bouillon cube, crushed
1 cup dry white wine
Salt and freshly ground pepper to taste
1/3 cup whipping cream
Directions:
Skin, bone and split chicken breasts.
Put 1 slice prosciutto, 1 slice Fontina cheese or 1 tablespoon Parmigiano cheese, and half a sage leaf on each breast.
Roll up chicken breasts and secure with wooden toothpicks.
Spread flour on aluminum foil.
Dip chicken breasts in milk, then roll in flour to coat.
Melt butter with olive oil in a large skillet.
When butter foams, add chicken breasts.
Cook over medium heat until golden on all sides.
Add bouillon cube and 1/2 cup of the wine to chicken.
Season with salt and pepper and cook until wine is reduced by half.
Add remaining wine.
Cover skillet and reduce heat.
Simmer 15 to 20 minutes or until chicken is tender.
Turn chicken several times during cooking.
Add a little more wine if sauce looks too dry.
Place chicken on a warm platter.
Increase heat and add cream.
Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet.
Taste and adjust sauce for seasoning, then spoon over chicken.
Serve immediately. Makes 4 servings.