Ingredients
Ingredients:
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
Preparation
Directions: 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.
