Rolled
Chicken Breasts with Pecorino Romano Cheese
from
MouseMouseMouse
Sauce
1/2 cup tomato sauce
1/4 cup white wine
1/4 cup chicken broth
Over
medium heat, bring all of the ingredients to boil, simmer for 10 minutes.
Rolled
Chicken Breast
2 chicken cutlets, pound flat and cut in half to make four
8 slices of prosciutto
10 oz. package of frozen spinach, thawed to room temperature. Squeeze out excess
moisture.
1/2 cup grated Pecorino Romano cheese
3 TB olive oil
1 cup white wine
Freshly ground black pepper to taste
Preheat the oven to 450-degrees F.
Place the
chicken breasts on a flat surface. Place 2 slices of prosciutto, then a layer of
spinach over each breast. Sprinkle a layer of Pecorino Romano cheese and black
pepper over the spinach.
Roll up
the chicken breasts. Close with toothpick or thread.
Use a sauté pan, large enough to hold all the rolled chicken breasts in one
layer. Heat the olive oil over medium heat. Place the rolled chicken into the
pan, seam side down. Brown the chicken on all sides for a total 5 minutes,
turning gently.
Add the
wine and place the pan into the oven. Bake for 15 minutes. Remove the chicken
and keep warm, allow to rest 5 minutes.
Place the pan with wine and juices over high heat and scrape up brown bits with
a wooden spoon. Boil down the liquid and add to the sauce. Remove toothpicks or
thread from the chicken breasts, slice chicken cross-wise on the diagonal. Fan
the slices onto a serving plate and spoon the sauce on top.
Serves 4
