INVOLTINI DI POLLO (STUFFED CHICKEN BREASTS)

Steps:

• Preheat an oven to 350 degrees F.
• Place each chicken breast half between two sheets of waxed paper.
• Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
• To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
• Meanwhile, in a skillet melt the butter over medium heat.
• Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
• Squeeze the excess stock from the bread; discard the stock.
• Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
• Place a slice of ham on each of the flattened chicken breast halves.
• Divide the bread stuffing between the two breasts, spreading it over the ham.
• Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
• Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
• Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
• Melt the butter with the olive oil in a skillet over medium heat.
• Meanwhile, dredge the chicken rolls in the flour and set aside.
• When the skillet is hot enough to make the chicken rolls sizzle, add them.
• Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
• Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
• Set the skillet aside for later deglazing.
• Pour the stock over the breasts, cover tightly, and place in the preheated oven.
• Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
• Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
• Remove the string and toothpicks and let stand for five to ten minutes.
• Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
• Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
• Add the wine and continue to simmer to evaporate the alcohol.
• Taste for salt.
• Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.