Bacon, Sage, and Provolone Chicken Rolls with Marsala Sauce

Updated at: Thu, 17 Aug 2023 13:53:58 GMT

Step 1

Preheat the oven to 350°F.

Step 2

Create a large clean workspace—it's easier to roll up all of the chicken breasts at the same time, assembly-line fashion; you may want to line the counter space with wax or parchment paper.

Step 3

Lay the chicken breasts on the work them lightly with salt and pepper.

Step 4

Place a piece of provolone

Step 5

on each cutlet (trim it so it doesn't extend over the edges of the chicken), and a sage leaf if desired.

Step 6

Roll up each breast, and then wrap a slice of bacon around the middle, trimming the bacon so that the ends just overlap to seal the rolls.

Step 7

Skewer each with a toothpick to keep it closed.

Step 8

Heat a large, ovenproof skillet over medium-high heat.

Step 9

Add the bacon-wrapped chicken and brown on all sides, turning the rolls with tongs so they hold their shape, about 8 minutes in all.

Step 10

Transfer the skillet to the preheated oven and bake until the rolls are cooked through, 8 to 10 minutes.

Step 11

A little cheese will probably melt out; that's okay.

Step 12

Transfer the chicken to a serving dish, remove the toothpicks, and keep warm while preparing the sauce.

Step 13

There should be just a couple of teaspoons of fat left in th skillet; pour off any more than that.

Step 14

(The skillet will be ver hot.

Step 15

Remember to use pot holders while preparing the sauce

Step 16

Heat the pan over medium-high heat.

Step 17

Add the garlic and stit for a few seconds until it starts to color, then add the marsala and stir to scrape up any bits from the bottom of the pan to flavor the sauce.

Step 18

Add the broth, allow the sauce to come to a simmer, and simmer until the mixture is slightly reduce about 3 minutes.

Step 19

Serve the hot chicken rolls with the sauce, either spooned over or passed at the table.

1 liked

0 disliked