Monday, March 7, 2011

Chicken Breast Fillets Rolled with Pancetta, Rosemary & Sage

Tonight our dinner came from Every Night Italian by Giuliano Hazan. Chicken Breast Fillets Rolled with Pancetta, Rosemary and Sage, Petti di Pollo Arrotolati.

2 large or 3 small boneless, skinless chicken breast.
4 tsp chopped fresh rosemary leaves
4 tsp chopped fresh sage leaves
12 thin slices (not paper thin) pancetta
Freshly ground black pepper
 1 tbsp butter
1 tbsp vegetable oil
1/4 cup dry white wine

Preheat oven to 400 degrees.
Trim all fat from chicken breasts. Cut them horizontally, in half in they are small or in 3 pieces if they are large to get a total of 12 thin fillets.
Lay the chicken fillets flat and sprinkle the herbs over them. Put a slice of pancetta over each fillet, then roll it up and tie it with kitchen twine. Lightly season with salt and pepper (bear in mind that the pancetta is quite salty).
Put the butter and vegetable oil in a paking pan. turn the chicken rolls in the oil to coat them, then bake for 10 minutes. Turn the rolls, add the white wine, and bake for another 10  minutes. Remove the chicken from the pan, remove the twine and arrange the rolls on serving platter. If the juices in the pan are still quite runny (which they usually are), transfer them to a smill skillet and reduce over high heat. Pour over the chicken and serve.

Side dishes were steamed green beans and roasted yams and Yukon Gold potatoes.

I was home today so I did a little baking...

1 comment:

Ciao Chow Linda said...

Can't go wrong when the Hazans are cooking and this sounds like a winner.