Pancetta Wrapped Stuffed Chicken Cutlets

1. 1

   Directions:

2. 2

   Pound the cutlets thin with a meat mallet and lightly season with salt and pepper.

3. 3

   Lay the cutlets on a tray or cutting board and divide the spinach amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.

4. 4

   Sprinkle a tablespoon of the cheese on top of the spinach on each of the cutlets.

5. 5

   Starting at one end, tightly roll the cutlets up.

6. 6

   Using a slice of pancetta or bacon, carefully wrap the chicken roll around and secure each with a toothpick.

7. 7

   In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes.

8. 8

   Add the garlic and stir until fragrant.

9. 9

   Add the broth and wine and bring to a boil.

10. 10

    Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.

11. 11

    Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil.

12. 12

    Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture.

13. 13

    If needed add more of the butter/flour mixture to thicken.

14. 14

    Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce.

15. 15

    Place the chicken on a platter and pour the sauce on top.

16. 16

    Serve hot.

* Per serving · 4 servings · Values may vary.