Yield: 4 servings
* 4 boneless, skinless chicken breasts, 6 to 8 ounces, butterflied
into large cutlets*
* Salt and pepper
* 2 tablespoons chopped sage leaves
* 8 slices prosciutto, other deli sliced meat that is not smoked
may be substituted
* 1/2 pound fontina cheese, thinly sliced, Italian or Danish,
available in specialty cheese case usually located near deli section
of larger markets
* 1/2 cup all-purpose flour, plus 1 tablespoon
* 1/4 cup extra-virgin olive oil
* 2 tablespoons butter
* 8 baby portobello (crimini) mushrooms, sliced
* 1 cup chicken stock, available in boxes on soup aisle, chicken
broth may be substituted
* 2 cloves garlic, chopped
* 1 pound triple washed spinach
Heat a large nonstick skillet over medium heat. Preheat oven to 400 degrees F.
Place cutlets on a plastic cutting board and season with salt and
pepper. Top with chopped sage, 2 slices prosciutto each and a few thin
slices of fontina. Roll tightly and secure with toothpicks. Season
outside of rolls with more salt and pepper, then dredge in flour.
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and 1
tablespoon butter to the pan. Add chicken and raise heat to medium
high. Brown the rolls evenly, 5 minutes, then place on a nonstick
cookie sheet and transfer to oven to roast for 15 minutes longer. Add
another tablespoon butter to the pan and melt it. Add mushrooms to the
pan and cook, stirring frequently, until just tender 3 or 4 minutes.
Add flour and cook another minute. Whisk in stock. Season pan gravy
with mushrooms with salt and pepper and turn off heat. Reheat with
moderate flame when you remove chicken rolls from the oven and you are
ready to serve.
Preheat a second skillet over medium heat. Add extra-virgin olive oil
2 turns of the pan, and the garlic. Add the spinach to the pan in
bunches and turn to wilt. Add more spinach as it wilts down until all
the spinach is in the pan. Season with salt and pepper, to taste and
To plate, leave rolls whole and spill sauce over top, spinach
alongside, or, slice rolls and fan them out over a bed of spinach and
top with mushroom sauce.
*Ask butcher to butterfly the breasts into large cutlets for you. This
is a real time-saver! If a butcher is not available to you, cut into
each breast from the fatter side and work across the breast, leaving
them attached at the opposite side. Open the breast up and pound
lightly with a mallet to about a 1/4-inch thickness. Also, in many
supermarkets chicken cutlets are available in packages. They are small
pieces of thinly sliced breast meat. Simply adapt the method and make
2 small roll-ups rather than 1 large roll up per portion.