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1
Directions:
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2
Pound the cutlets thin with a meat mallet and lightly season with salt and pepper.
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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.
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4
Sprinkle a tablespoon of the cheese on top of the spinach on each of the cutlets.
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5
Starting at one end, tightly roll the cutlets up.
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6
Using a slice of pancetta or bacon, carefully wrap the chicken roll around and secure each with a toothpick.
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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.
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8
Add the garlic and stir until fragrant.
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9
Add the broth and wine and bring to a boil.
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10
Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.
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11
Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil.
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12
Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture.
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13
If needed add more of the butter/flour mixture to thicken.
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14
Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce.
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15
Place the chicken on a platter and pour the sauce on top.
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16
Serve hot.
