Ingredients:
Boneless chicken breasts and/or thighs
Proscuitto de parma
Provolone or parmisiana-reggiano cheese
Roasted plum tomatoes
Parsley
2 cloves chopped garlic
White wine
olive oil
Cooking Instructions:
Begin by roasting tomatoes. Place tomatoes, (about one small tomato per piece of chicken)
on a baking pan and rub with olive oil, salt, and pepper. Place in 450 degree oven for five to seven minutes, then turn them over and roast for another five to seven minutes or until they are lightly roasted. Do not overcook them for this dish, as they will be difficult to cut. They should still be fairly solid. Set aside to cool.
Once cool enough to hold, slice and remove seeds and skin.
While tomatoes are roasting, prepare chicken for rolling. Place one piece of chicken between two pieces of plastic wrap. Begin pounding from the middle toward the outside edges. Always start with the thickest part of the chicken first. Continue pounding until you have one even thickness of the whole piece. If you do not have a meat mallot, you can use the heel of your hand, or a small, heavy frying pan to flatten.
Once all of the chicken is pounded, sprinkle with parsley and a little black pepper.
Next place a layer of the proscuitto covering each piece of chicken.
Place a block of cheese in the center of each piece of chicken.
Next place the sliced roasted tomatoes over the cheese.
Roll each piece of chicken, beginning at the most narrow end so the roll stays together.
Sprinkle the outside with parsley.
To keep rollatini together while cooking, you can either tie it as shown, or you can use a long pick (like a sandwich pick). I think the pick works better if you are using thighs, and the kitchen string works better for larger pieces like breasts, but it is completely a personal choice.
Heat 2 tablespoons of olive oil over medium high to high heat. Add garlic and cook for about 1 minute, then add chicken rolls.
Brown chicken on one side, turn, and brown the other side. This should take about five minutes per side.
After chicken is browned, add about 3/4 of a cup of white wine. Reduce heat to medium low and gently stir, not disturbing the chicken, to release the browned bits on the bottom of the pan. Cover and cook for about 10 minutes, or until chicken is cooked through.
Remove chicken to plate, and reduce liquid by half until it becomes semi thickened. There will be peices of melted cheese, and some pieces of chicken in the sauce. If you prefer a smooth sauce, you can strain it before serving.
Remove string and/or picks, cut in half, and serve over pasta.
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