BACON AND PROVOLONE CHICKEN ROLLS
Serves: 4
8 (about 1 1/2 lb/680 g) thinly sliced chicken cutlets Kosher or coarse salt and freshly ground black pepper, to taste 4 slices provolone cheese, halved 8 fresh sage leaves
8 slices uncooked bacon
1 tsp (5 mL) garlic, minced 1/2 cup (125 mL) Marsala wine 1/2 cup (125 mL) chicken broth, preferably low-sodium
1. Preheat the oven to 350 F (175 C). Create a large clean workspace — you may want to line the counter space with wax or parchment paper (or use a huge cutting board).
2. Lay chicken breasts on the work space and season lightly with salt and pepper. Place a piece of provolone on each cutlet (trim it so it doesn’t extend over the edges of the chicken), and a sage leaf if desired. Roll up each breast, and then wrap a slice of bacon around the middle, trimming the bacon so that the ends just overlap to seal the rolls (extra bits can be crisped on their own and eaten). Skewer each roll with a toothpick to keep it closed.
3. Heat a large, ovenproof skillet over medium-high heat. Add the bacon-wrapped chicken and brown on all sides, turning the rolls with tongs so they hold their shape, about 8 minutes in all.
4. Transfer the skillet to the preheated oven and bake until the rolls are cooked through, 8-10 minutes. A little cheese will probably melt out; that’s OK. Transfer the chicken to a serving dish, remove the toothpicks, and keep warm while preparing the sauce.
5. There should be a couple of spoonfuls of fat left in the skillet; pour off any more than that. (The skillet will be very hot, including the handle. Remember to use pot holders while preparing the sauce.) Place the hot pan over medium heat. Add the garlic and stir for a few seconds until it starts to colour, then immediately add the Marsala and stir to scrape up any bits from the bottom of the pan to flavour the sauce. Add the broth, allow the sauce to come to a simmer, and simmer until the mixture is slightly reduced, about 3 minutes. 6. Serve the hot chicken rolls with the sauce, either spooned over them or passed at the table.