*  Exported from  MasterCook  *
                Involtini Di Pollo (Stuffed Chicken Breasts)
 Recipe By     : The Little Dishes of Italy: Antipast
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Antipasto                        Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         chicken breast -- bone, skin & halve
                         For the stuffing:
    1      cup           Italian bread -- remove crust; shred
      1/2  cup           chicken stock
    2      teaspoons     unsalted butter
    3                    green onions -- white & 1 green
                         thinly sliced
    1      teaspoon      fresh sage -- chop, or 1/2 tsp.dry
    1      teaspoon      fresh Italian parsley -- chopped
                         freshly milled black pepper
    2      slices        boiled ham
    1      tablespoon    unsalted butter
    1      tablespoon    olive oil
    2      tablespoons   all-purpose flour -- heaping
    1      cup           chicken stock
      1/4  cup           dry white wine
                         fresh Italian parsley -- chopped for garnish
  Preheat an oven to 350 degrees F.  Place each chicken breast half
 between two sheets of waxed paper.  Using a meat mallet or the dull side
 of a cleaver blade, press down and then push out from the center of each
 breast half, flattening it out evenly.  Do not overpound or the breasts
 will break apart.
  To make the stuffing: soak the bread in the stock until it is softened,
 two to three minutes.  Meanwhile, in a skillet melt the butter over
 medium heat.  Add the green onions and sautee, until softened but not
 browned, about three minutes.  Place the green onions in a mixing bowl.
 Squeeze the excess stock from the bread; discard the stock.  Add the
 bread to the bowl, along with the sage, parsley, and salt and pepper to
 taste and mix well.  Taste for seasoning.
  Place a slice of ham on each of the flattened chicken breast halves.
 Divide the bread stuffing between the two breasts, spreading it over the
 ham.  Roll up each breast from a narrow end; the opposite end should
 remain uncovered and slightly overlap the roll.  Tuck in any stuffing
 that may have leaked out of the ends; the ham slice will prevent
 stuffing from leaking out of the center of the chicken roll.  Using
 cotton kitchen string, tie the rolls closed in the same fashion that a
 roast is laced.  Toothpicks can be used to fasten the ends securely.
  Melt the butter with the olive oil in a skillet over medium heat.
 Meanwhile, dredge the chicken rolls in the flour and set aside.  When
 the skillet is hot enough to make the chicken rolls sizzle, add them.
 Brown on all sides for no longer than five minutes.  Prolonged sauteing
 will toughen the delicate breast meat.  To turn the rolls, gently slide
 a spatula under them to prevent rupturing.
  Transfer the sauteed breast rolls to a casserole just large enough to
 accommodate them, but with enough room to keep them from touching.  Set
 the skillet aside for later deglazing.  Pour the stock over the breasts,
 cover tightly, and place in the preheated oven.  Bake until the breasts
 are just cooked through but still juicy, 20 to 25 minutes.  Overcooking
 by even five minutes will dry them out.  Remove from the oven, and
 transfer the rolls to a cutting board, reserving the liquid in the
 casserole.  Remove the string and toothpicks and let stand for five to
 ten minutes.
  Meanwhile, heat the pan drippings that remain in the skillet in which
 the breasts were sauteed.  Add 1/2 cup of the stock from the casserole
 and bring to a simmer, using a wooden spoon to dislodge any bits stuck
 to the pan bottom.  Add the wine and continue to simmer to evaporate the
 alcohol.  Taste for salt.
  Cut each of the stuffed breasts crosswise into five or six slices and
 arrange on a serving platter.  Pour the hot pan juices over them.  Serve
 warm or hot.
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 NOTES : c 1996 thrive@the healthy living experience
 all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
 Croce c 1993
      A very pretty and easy to prepare appetizer.  The boned chicken
 breasts, stuffed and rolled closed before cooking, produce little
 circles of juicy breast meat surrounding an herb-speckled disc of savory