| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 slice country white bread
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh sage
- Kosher salt and freshly ground pepper
- 2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
- 8 chicken cutlets (about 1 1/2 pounds)
- 8 slices pancetta (about 2 ounces)
- 1 cup low-sodium chicken broth
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 head escarole or chicory, trimmed and roughly chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
- Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
- Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.
Nutrition Facts
| Calories | 573 calorie |
| Total Fat | 30 grams |
| Saturated Fat | 8 grams |
| Sodium | 711 milligrams |
| Carbohydrates | 22 grams |
| Dietary Fiber | 8 grams |
| Protein | 53 grams |
Reviews
Fairly easy recipe with great flavors. I use whatever cheese I have on hand and breadcrumbs instead of sliced bread.
That dish did not do it for us. It was almost tasteless.
This recipe was a bit labor intensive but was well worth it. Used provolone slices instead of sticks and bacon instead of pancetta because that’s what I had on hand. Added some fresh squeezed lemon juice on the escarole & beans for freshness. The meal turned out very good. Definitely would make it again.
Made this tonight and made a small adjustment, prosciutto instead of pancetta. And added more pepper and salt to the escarole. I think the bunch I had was larger then normal. Next time may use a bit of wine to enhance the flavor. Overall was very good. And not a heavy meaL.