Recipes of the Month Chicken Rollatini Serves 2 people Ingredients • 1 Whole chicken breast cut in ½. Each half filleted • 4 Slices prosciutto d’parma • 4 Slices smoked mozzarella • ½ Cup spinach branches and squeezed dry • 1 Chopped shallot • ¼ Cup white wine (dry) • 2 Cups chicken stock • 1/8 Cup heavy cream • 1/8 Cup tomatoes sauce • 6 Sliced sundried tomatoes rinse and soften in water • 1 tbs. Butter • 2 tbs. Basil • Olive oil for sautéing Assemble Rollatini Pound each quarter breast. Spread spinach on each breast then cheese. Roll over then tuck in the sides (like an eggroll) and continue to roll up. Next, wrap each Rollatini with a slice of prosciutto. Cooking In large sauté pan, add enough oil to coat pan. When the oil is hot enough, add Rollatini and brown on all sides. Remove from pan and discard the remaining oil leaving just about 1 tbs. of it. Add Shallots, sundried tomatoes and white wine. Reduce by ½ then add chicken stock and Rollatini. Cover and simmer for 10 minutes. Add tomato sauce and cream. Then simmer and reduce to thicken sauce. Serve and finish with fresh basil and butter. Season with salt and pepper.