Yesterday I did a post on Oyster Bay Wine, Yum!, and paired it with a chicken roll, which really has no name. But Sonadora requested the recipe so here it is. I do not know actual amounts of ingredients, but it is not that hard.
Boneless, skinless chicken breasts that are pounded as flat as you can get them
Fresh mozzarella cheese sliced
Fresh sage chopped
Salt & Pepper
Butter that you have browned - cook this on the stove at pretty high heat and watch it. When it starts turning brown, get it off the heat and add some of the shredded sage
Toasted Pine Nuts - Also add these to the butter
Lay down a piece of pancetta that is about the same size as one of your chicken breasts, lay a chicken breast on top of that, lay a piece of prosciutto on, then put down mozzarella cheese, sprinkle with sage, salt and pepper. Now comes the tricky part, roll all of this into a log and put tooth picks into it to keep it together. Next you want to heat some olive oil in a skillet and then add the chicken rolls in the hot oil and brown on all sides. When chicken is brown, put into a baking dish and put in a 375 degree preheated oven for about 10-15 minutes, till the chicken is done. Remove chicken rolls to a plate and cover with the browned butter with pine nuts and sage. I also added a little extra shredded sage over the top at that time. You can serve whole or slice and fan out on your plate.
It is a very filling dish so you do not needs lots of extras to go with it. Bon Appetit!