Easy to do

BA­CON, SAGE AND PRO­VOLONE CHICKEN ROLLS A QUICK DISH

West Hawaii Today - - Flavors - BY KATIE WORKMAN

A rolled chicken breast may look la-di-da fancy, but it’s re­ally su­per-easy to pull off with a tiny bit of pa­tience. And this par­tic­u­lar ver­sion re­wards you with ba­con and melted cheese.

I feel like I can do a lot of things if there is ba­con and melted cheese in­volved.

Ba­con, Sage and Pro­volone Chicken Rolls with Marsala Sauce

Serves4 Start to fin­ish: 45min­utes

8 (about 1 ½ pounds) 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 tea­spoon gar­lic, minced 1/2 cup Marsala wine 1/2 cup chicken broth, prefer­ably low-sodium

Pre­heat the oven to 350 de­grees F. Cre­ate a large clean workspace — it’s eas­ier to roll up all of the chicken breasts at the same time, as­sem­bly-line fash­ion; you may want to line the counter space with wax or parch­ment pa­per (or use a huge cut­ting board).

Lay the chicken breasts on the work space and sea­son them 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.

Heat a large, oven­proof skil­let over medium-high heat. Add the ba­con­wrapped chicken and brown on all sides, turn­ing the rolls with tongs so they hold their shape, about 8 min­utes in all.

Trans­fer the skil­let to the pre­heated oven and bake un­til the rolls are cooked through, 8 to 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.

There should be just a cou­ple of tea­spoons 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 color, then im­me­di­ately add the Marsala and stir to scrape up any bits from the bot­tom of the pan to fla­vor the sauce. Add the broth, al­low the sauce to come to a sim­mer, and sim­mer un­til the mix­ture is slightly re­duced, about 3 min­utes.

Serve the hot chicken rolls with the sauce, ei­ther spooned over them or passed at the ta­ble.

(TODD COLE­MAN/ AP PHOTO)

Ba­con, sage and pro­volone chicken rolls with marsala sauce.

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