-
1
Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper.
-
2
Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet.
-
3
Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
-
4
Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil.
-
5
Add the chicken; cook, turning, until browned, 4 minutes.
-
6
Add 3/4 cup chicken broth.
-
7
Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
-
8
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
-
9
Add the garlic and cook until slightly golden, about 30 seconds.
-
10
Add the beans and cook, stirring, until warmed through, about 2 minutes.
-
11
Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper.
-
12
Cook, stirring occasionally, until the escarole is tender, 7 minutes.
-
13
Remove the chicken from the skillet using a slotted spoon.
-
14
Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes.
-
15
Remove from the heat and swirl in the butter.
-
16
Serve the chicken with the pan sauce and escarole mixture.
-
17
Photograph by Justin Walker
