Involtini Di Pollo Alla Salvia Chicken Roulades With Sage Recipes

Steps:

• Once you have thinly pounded out your chicken breasts, cut each breast into two strips {slightly wider than your bacon slices}. Season chicken strips with salt and pepper.
• Place 2 sage leaves onto each strip of chicken. Roll chicken strips. Roll bacon over chicken roll and secure with toothpicks. Continue until all pieces are rolled.
• Into a frying pan add olive oil and heat over medium heat. Once oil is hot, add chicken roulades and cook, turning frequently, until bacon has brown/crisped on all sides. Reduce heat to low and continue cooking for approximately 10-15 minutes until chicken has cooked through {cooking time will depend on thickness of chicken}.

Steps:

• Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
• Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.

Steps:

• Preheat an oven to 350 degrees F.
• Place each chicken breast half between two sheets of waxed paper.
• Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
• To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
• Meanwhile, in a skillet melt the butter over medium heat.
• Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
• Squeeze the excess stock from the bread; discard the stock.
• Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
• Place a slice of ham on each of the flattened chicken breast halves.
• Divide the bread stuffing between the two breasts, spreading it over the ham.
• Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
• Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
• Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
• Melt the butter with the olive oil in a skillet over medium heat.
• Meanwhile, dredge the chicken rolls in the flour and set aside.
• When the skillet is hot enough to make the chicken rolls sizzle, add them.
• Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
• Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
• Set the skillet aside for later deglazing.
• Pour the stock over the breasts, cover tightly, and place in the preheated oven.
• Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
• Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
• Remove the string and toothpicks and let stand for five to ten minutes.
• Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
• Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
• Add the wine and continue to simmer to evaporate the alcohol.
• Taste for salt.
• Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.

Steps:

• Open wine bottle. Add the sage leaves into the bottle of wine, close the bottle and let sit at room temperature for 8-10 hours.
• strain the wine and chill for at least 6 hours before serving.
• Add a strip of lemon zest in every glass and pour in the wine.
• That's it!
• cook time reflects sit time.

Steps:

• Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
• In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
• Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
• Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.

Steps:

• Sauté carrots, onion and garlic in 1 tbsp oil and 1 tbsp butter until carrots are tender. Season with salt and pepper and remove from heat. Let cool slightly, then stir in parmesan.
• Season beef with salt and pepper. Place 2 tbsp of carrot mix in the middle of the wider end of each beef slice. Roll up slices starting at the wide end and tucking in the sides to enclose filling. Secure end with poultry laces or toothpicks.
• Heat the remaining oil and butter over medium-high heat. Lightly dredge the beef rolls in flour. Add to pan and brown on all sides. Add the wine and scrape up the browned bits on the bottom. Carefully stir in the tomatoes and add the bay leaf. Cover and simmer until beef is cooked through about 5 to 10 minutes. Transfer the beef rolls to a plate and let rest.
• Stir the peas and prosciutto into the sauce in the pan and simmer until the peas are heated through and sauce has slightly reduced. Season to taste.
• Remove picks from beef rolls and drizzle the sauce over the rolls.

Steps:

• Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
• Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
• Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
• Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
• If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
• Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
• Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!