Chicken Breast Stuffed with Italian Sausage
Involtini di Pollo

Serves: 4

STUFFING
2 bunches fresh baby spinach (stems removed and washed in 2 or 3 changes of cold water)
1 small yellow onion (chopped fine)
2 cloves garlic (chopped fine)
¼ cup extra virgin olive oil
¾ pound Italian sausage(removed from casing)
½ cup grated Parmigiano-Reggiano
1 egg
Kosher salt and fresh ground black pepper to taste
8 chicken breast halves (skin, bones and cartilage removed)

Place washed spinach, with leaves still wet, in a large pot over medium heat.
Cover pot and steam spinach.
When wilted, drain the spinach through a sieve, and run under cold water to cool completely. Squeeze out as much liquid as possible
Chop fine.
Sauté the onions and garlic in the olive oil over medium heat.
When the onions are translucent, add the sausage.
Stir well to break up the sausage Cook over a medium heat until it loses its pink color.
Add the chopped spinach and cook, stirring for 2 more minutes season to taste with salt and
pepper.
Remove mixture from heat, transfer to a mixing bowl and let cool.
Stir in the grated parmesan and egg.
Mix well.
Taste and season if necessary.
Butterfly each breast half by cutting almost in half horizontally, pound lightly between sheets of plastic wrap to flatten and even.
Season chicken lightly with salt and pepper.
Place approximately 2 tablespoons of the filling in the center of each breast half and roll tightly to enclose the filling.
Place the involtini on a sheet pan
cover and refrigerate for 2-3 hours or overnight.
This will help the involtini to hold their shape while cooking.

TO COOK
8 Involtini
o all purpose flour
2 tablespoons unsalted butter
¼ cup olive oil
½ cup dry Marsala wine
¼ cup chicken stock
1 stick (4 ounces) cold butter, cut into 8 pieces
o Kosher salt and fresh ground black pepper to taste

Heat the butter and the olive oil in large skillet over medium heat.
Season chicken lightly with salt and pepper.
Dredge the involtini in flour, shaking off any excess.
Sauté the chicken for 8 to 10 minutes until it is lightly browned on all sides.
Tilt skillet and drain all but 2 tablespoons of the fat.
Add the Marsala and the chicken stock and cook stirring and scraping the pan to de-glaze.
Let liquid reduce until all but about ¼ cup remains.
Reduce heat to low.
Add cold butter 2 pieces at a time and shake and swirl pan, adding 2 more pieces of butter as the previous addition of butter has melted and the sauce becomes creamy.
Do not raise heat and boil sauce or the sauce will "break".
When all of the butter has been incorporated and the sauce is creamy taste and adjust seasoning.
Place the chicken on a serving platter
Pour sauce over involtini and serve.

Wine Recommendation:
Bolla Soave
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.