Bacon Wrapped Cutlets

Ingredients

• 8 Chicken Cutlets
• 1 1/2 Cups Sautéed Spinach
• 8 Tablespoons Grated Pecorino Romano Cheese
• 8 Slices Very Thin Sliced Pancetta or Bacon
• Salt & Pepper
• 3 Tablespoons Olive Oil
• 1 Clove Garlic, Peeled & Minced
• 3/4 Cup Low Sodium Chicken Broth
• 3/4 Cup Dry White Wine
• 3 Tablespoons Finely Chopped Fresh Sage

To Thicken

• 1 Tablespoon Butter
• 1 1/2 Teaspoons Flour

Directions

1. Pound the cutlets thin with a meat mallet and lightly season with salt and pepper.
2. Lay the cutlets on a tray or cutting board and divide the spinach amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.
3. Sprinkle a tablespoon of the cheese on top of the spinach on each of the cutlets.
4. Starting at one end, tightly roll the cutlets up.
5. Using a slice of pancetta or bacon, carefully wrap the chicken roll around and secure each with a toothpick.
6. In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes.
7. Add the garlic and stir until fragrant.
8. Add the broth and wine and bring to a boil.
9. Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.
10. Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil.
11. Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture.
12. If needed add more of the butter/flour mixture to thicken.
13. Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce.
14. Place the chicken on a platter and pour the sauce on top.
15. Serve hot.