Sicilain Chicken Roll Recipe

 

plate of foodLong awaited Sicilian Chicken Roll recipe -as promised.

You may remember last month I did a house exchange with a really cool Italian family who gave us a cooking class at their place before we left for home. We made Italian Stuffed Artichokes, and Sicilian chicken rolls, and risotto.

Here is the skinny on how the Chicken Rolls are made:

Slice the chicken breast (or get scaloppine) and pound it thin and evenly flat.
flatten chickenUse pancetta to layer on the chicken and then roll them and use toothpicks to close them.

flour rollCut them in bite size rolls, roll them in flour, and set them to rest.

lemon sage oilMove the pan on the stove, use an eighth of a cup of olive oil. Put sage and sliced lemon peel in the oil while it gets warm. Cook the chicken rolls about 10 at a time (depending on the size of the pan), when they are golden take them out of the pan and put them aside on a dish. If the sage and the lemon peel get dark in the process, change them with new ones.

sauteeing chicken - add back wineWhen you have finished sautéing small batches of chicken rolls,  bring all back to the pan, increase the heat and add half a glass of white wine to form a creamy tasty sauce. Cook just a minute or two longer to make the creamy sauce coat all the rolls. Add salt and pepper to taste.

Serve it with your favorite risotto and artichokes for some Valentines Day love for the whole family. If you make it let me know how it turns out- this is Axel’s new favorite dish!