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Pollo Rollatina (Rolled Breast of Chicken in Wine)

Source of Recipe

The Gorham Hotel


List of Ingredients

-- For Each Portion --

1 breast of chicken
Salt and pepper to taste
1 thin slice of prosciutto (or ham of your choice)
1 thin slice of Mozzarella cheese
1 Tbsp sauteed spinach
1 tsp flour
1 Tbsp olive oil
1/2 cup white wine
1 tsp butter
1/2 cup chicken stock


Recipe


1. Preheat oven to 400 degrees.

2. Pound the chicken breast very thin. Season with salt and pepper to taste and cover with a thin layer of olive oil. First, place the prosciutto or ham, second the Mozzarella cheese, and third, the spinach, over the chicken. Start rolling the chicken, folding in the sides and end, so that the stuffing does not fall out. Pin down with a toothpick. Turn chicken and roll lightly in flour.

3. In an oven-proof pan, over a medium flame, heat olive oil and brown chicken quickly on all sides. Add the white wine, butter and chicken stock. While stirring, bring liquid to a boil. Cover the pan with lid, place in the hot oven, and simmer 10 to 15 minutes.

4. Remove the chicken from the pot. Simmer broth over a medium flame to reduce to your liking. Slice chicken, arrange on a plate, and top with broth.

Serve with small roasted potatoes and garnish with a sprig of parsley or cilantro. Goes well with Chardonnay or Chianti Classico.