INVOLTINI DI POLLO NOBILI E RUSTICI

Ingredients	Quantity
Chicken breast boneless, skinless	6 each
Fresh rosemary, thyme, sage, chopped	1 oz.
Colavita Extra Virgin Olive Oil	2 oz.
Dry San Daniele Prosciutto	6 thin slices
Provolone cheese Auricchio	6 slices
Italian zucchini, diced medium	6 each
Minced garlic & shallots	2 oz.
Carmelina Brands® Italian Passata	1 qt.
White wine	1 oz.
Kosher salt	1/2 tsp.
Ground black pepper	1/4 tsp.
Heavy cream	1 cup
Gorgonzola cheese	3 oz.
Parmesan cheese	1 oz.

Method & Formula

Lay the chicken on a cutting board. Cover with plastic wrap and pound to reduce the thickness. Make it about 1/4 inch thick. Season with pepper, fresh herbs, oil, prosciutto ham, and provolone cheese. Roll them and secure with a tooth pick. Refrigerate for 30 minutes. In a large saucepan, coat the bottom with olive oil and bring the oil to a smoking point. Carefully drop in the chicken roullade. Sear on both sides about a minute on each side. Reduce heat. Pull the chicken out of the pan and leave on a plate. Add to the pan shallots and garlic. Cook a few minutes until translucent. Deglaze with wine and reduce the wine for a minute. Add herbs, salt, pepper, tomato sauce, cream and Gorgonzola cheese. Stir to combine flavors and bring to a boil. Reduce to simmer. Put back the chicken with the sauce and bake in preheated oven on 400 degrees for about 20 minutes. In a separate saute' pan, lightly coated with oil, bring the heat to high and drop in the Italian zucchini and cook for a minute stirring occaisonally. Season to taste and place the zucchini on a serving dish. Arrange the chicken rollade on a bed of the zucchini and drizzle with it's own sauce. Sprinkle with Parmesan cheese and serve. Enjoy!

Yield	Acceptable Pairings
6 servings	Chianti Super Tuscany