Ingredients

8 Chicken Cutlets (I had 3)
1 1/2 cups sautéed spinach
8 tbsp. fresh Pecorino Romano cheese
8 slices very thin Pancetta (I needed more)
Salt & Pepper
3 tbsp. olive oil (I also added a bit of butter)
1 clove garlic – minced
3/4 cup chicken broth
3/4 cup white wine
3 tbsp. finely chopped fresh sage (I used parsley)

To Thicken Sauce... add
1 tbsp. butter
1 1/2 tsp. flour

 

The making of...

1. Pound cutlets thin and lightly season with salt and pepper. (I had 2 filet and pounded them to my liking). Was too lazy to slice them thin.

2. Lay 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.

3. Sprinkle a tbsp. of the cheese on top of each over the spinach.

4. Starting at one end, tightly roll the cutlets up.

5. Using a slice of pancetta (or more), wrap the chicken roll around and secure each with a toothpick. (I had to use string due to their size.)

6. In a large skillet, heat the oil over med-high heat and brown the rolls on all sides, about 8-10 min.

7. Add the garlic and stir for a few moments. Then add the broth and wine, and bring to a boil.

8. Reduce heat to a simmer, partly cover, and cook for 15 min.

9. Remove chicken to a heated plate, and bring the wine mixture remaining in the skillet to a boil.

10. 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.11.  Remove the toothpicks from the rolls, return the rolls to the skillet and turn to coat in the sauce.12.  Place the chicken on a platter and pour the sauce on top.

 

Compliments to Chef Aline!