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.
Here’s the scoop: You lay out a thinly sliced chicken cutlet. You layer some things on top. You roll it up. You wrap it with a piece of bacon. You skewer it with a toothpick. You cook it.
Then you have Bacon, Sage and Provolone Chicken Rolls.
The sauce is so easy it shouldn’t even be called a sauce — it’s just the addition of garlic, Marsala wine and broth to the pan you cooked the chicken in. Marsala is a fortified wine, usually with a bit of sweetness, and an open bottle can last for months.
Thinly sliced chicken breast cutlets are readily available, but if they aren’t at your market, just place regular chicken breasts (4 breasts of 4 or 5 ounces each will do) between two pieces of wax or parchment paper and gently pound them with a meat mallet (if you have one) or a rolling pin or a bottle of wine, until they are uniformly thin, about 1/4-inch-thick all over. They will be quite large at this point, so cut them in half before proceeding. That will give you eight pieces.
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Nubby little noodles like tubetti are nice with this.
Look at you, all la-di-da with your beautiful rolled chicken breasts.
