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ITALIAN CHICKEN ROLLS




Source of Recipe


John Mims


Recipe Introduction


Serves 4



List of Ingredients




4 6- to 8-ounce boneless, skinless chicken breasts
Salt and pepper to taste
1/4 pound provolone cheese, thinly sliced
4 thin slices prosciutto
1 egg
1 tablespoon water
1/2 cup flour
l/2 cup fine bread crumbs
1/4 cup olive oil

THE SAUCE
1 tablespoon butter
1/4 cup finely chopped shallots
1/4 pound mushrooms, thinly sliced
2 tablespoons flour
1 cup Chicken Stock
Marsela white wine

GARNISH
Chopped parsley

Recipe



Pound each chicken breast evenly between two sheets of plastic wrap to 1/4-inch thickness. Use a flat meat pounder for this. Or you can use a heavy glass. Season the inside of each breast with salt and pepper to taste. Add a slice of provolone and then a slice of prosciutto. Roll the chicken up tightly and secure with toothpicks. Season the outside with salt and pepper to taste. Beat the egg in a small bowl with the water. Place the flour and the bread crumbs in separate bowls. Roll each chicken roll in flour and pat off the excess. Roll in the egg and then into the breadcrumbs.

Heat a frying pan and add the oil. Brown the breaded chicken rolls lightly on all sides and remove the toothpicks. Place the rolls seam side up in an 8 X 8-inch glass baking dish. Bake at 350° for 20 to 25 minutes or until a meat ther¬mometer registers 155° when inserted in the center of the rolls. While the chicken is baking, prepare the sauce: Discard the oil in the frying pan and heat the pan again. Add the butter, shallots, and mushrooms and sauté until the shallots are clear. Add the flour and cook together a few minutes to form a roux. Add the Chicken Stock and whisk together until smooth over low heat. Add the Marsala and white wine and simmer 5 minutes until smooth and lump free. Add salt and pepper to taste. Serve the sauce over the chicken and garnish with the parsley.