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I made this recipe when I had a job at an Italian restaurant and had raided the liquor cabinet with the assistant manager and a cook. We were all was drunk enough to want something really rich and meaty, just sober enough to have put things together. Long story short, we the boss liked it and we refined the recipe over time, and eventually it went on the menu.
What i'm putting here is a bit different since technically the boss owns it now.
4 whole, skinless chicken breasts
Sausages, with the casings removed 1/2 pound
Veal meat - 1/2 pound (you can also use pork, but veal tastes better)
Italian spices of your choice (oregano, thyme, and rosemary are good choices)
Uncooked Spinach 1/4 pound, more or less, ricotta cheese
A few handfuls of spinach (say 1/4 pound uncooked)
Beaten egg, bread crumbs.
Proscuitto
1) Mix together the veal meat, sausages, beaten egg, breadcrumbs and spices until well mixed. If you like, you can add adjust the seasoning with some crushed garlic, Worcestershire sauce, or whatever you like.
2) Next, chop up the spinach rather fine, and then wilt the it until a lot of the moisture is removed. While it's still warm, fold in the ricotta. Make sure the spinach mix isn't too light.
3)Butterfly the chicken breasts in half, then pound them flat to about 1/8" thick.
4) Line the chicken breasts with the proscuitto, spread on the sausage mixture, then put on a little bit of the Spinach mixture. You can also add some pine nuts if you want.
5) Roll the whole thing up using some plastic wrap and set it in the fridge for them to firm up. It will need at least 20 minutes, but it's okay to do it for longer.
Preheat the oven to 400 degrees
6) Take the log out of the fridge, then sear it in a frying pan with olive oil until it's brown. Then put the whole thing in the oven for 25 minutes.
7) Once it's done, slice up the chicken breast roll into 1-inch slices and put them on the plate. Serve with sautee'd mushrooms, marsala sauce, and your choice of starch.
What i'm putting here is a bit different since technically the boss owns it now.
4 whole, skinless chicken breasts
Sausages, with the casings removed 1/2 pound
Veal meat - 1/2 pound (you can also use pork, but veal tastes better)
Italian spices of your choice (oregano, thyme, and rosemary are good choices)
Uncooked Spinach 1/4 pound, more or less, ricotta cheese
A few handfuls of spinach (say 1/4 pound uncooked)
Beaten egg, bread crumbs.
Proscuitto
1) Mix together the veal meat, sausages, beaten egg, breadcrumbs and spices until well mixed. If you like, you can add adjust the seasoning with some crushed garlic, Worcestershire sauce, or whatever you like.
2) Next, chop up the spinach rather fine, and then wilt the it until a lot of the moisture is removed. While it's still warm, fold in the ricotta. Make sure the spinach mix isn't too light.
3)Butterfly the chicken breasts in half, then pound them flat to about 1/8" thick.
4) Line the chicken breasts with the proscuitto, spread on the sausage mixture, then put on a little bit of the Spinach mixture. You can also add some pine nuts if you want.
5) Roll the whole thing up using some plastic wrap and set it in the fridge for them to firm up. It will need at least 20 minutes, but it's okay to do it for longer.
Preheat the oven to 400 degrees
6) Take the log out of the fridge, then sear it in a frying pan with olive oil until it's brown. Then put the whole thing in the oven for 25 minutes.
7) Once it's done, slice up the chicken breast roll into 1-inch slices and put them on the plate. Serve with sautee'd mushrooms, marsala sauce, and your choice of starch.