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1
Cut 4 long pieces of kitchen twine.
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2
In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
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3
Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick.
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4
Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around.
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5
Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper.
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6
Then top each piece of chicken with a slice of speck.
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7
Roll the chicken into bundles and secure with twine.
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8
Season the bundles with salt and pepper and dredge lightly in flour.
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9
Season the mushrooms with salt and pepper and remove to a plate.
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10
Add extra-virgin olive oil to coat the pan.
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11
Add the chicken and cook over medium-high heat for 15 minutes.
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12
Remove the chicken to a plate and cover with foil.
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13
Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala.
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14
Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine.
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15
Remove the string from the chicken and top with sauce.
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16
Serve with Pine Nut Pilaf.
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17
Melt the butter in a saucepot over medium heat.
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18
Add the orzo and pine nuts and toast until golden.
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19
Add the rice and stir in the stock.
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20
Bring to a boil, reduce the heat to simmer, and cover.
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21
Cook for 18 minutes.
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22
Fluff with a fork and serve.
