Do you sometimes drool at the sound of the name of the food? You start imagining how the ingredients are intertwined together in a blending of maximum flavors. MMMM. That was how I created this in my kitchen. I had a pack of chicken fillet waiting to be cooked and a bottle of Marsala wine out on the kitchen counter that I just used for another dish. Chicken with Marsala is one of my favorite combinations, not to mention my son's too. Like this Lemony Chicken Marsala that is still his "super" favorite and for others too because it's one of my most popular recipes.
I usually keep a well-stocked ham and cheese corner in my fridge especially after I go to a salumeria (deli) and buy a bit of this and that that grows without warning into a mountain. They remain undisturbed for some time because I tend to be forgetful, until my husband discovers a salumeria growing inside his own fridge. No, he doesn't get angry. He just eats, looks at his waistline and looks back at me. And me? I look down, feel very guilty and promise not to stop within 10 meters close to a salumeria. For the next 24 hours.
Now what is the point of this story? I was triumphant you see, because I used a part of the provolone in this recipe. The sage came from my very old and dependable plant. And well, I imagined well because this dish came out quite good. I hope you'll find it quite good too when you get the chance to cook it. Change the provolone to other kinds of similarly mild - medium tasting cheese if you can't find it.
Enjoy your week!
- 4 thinly-sliced chicken fillet
- 4 slices of pancetta (double the amount if 1 slice is too small to wrap around the chicken roll)
- 40 g. provolone cheese, sliced long and thin (slightly shorter than the length of the chicken rolls)
- 8 fresh sage leaves
- 1/2 cup Marsala wine
- Extra virgin olive oil
- Lay one chicken fillet flat on a plate. Place one slice of cheese and a sage leaf. Roll.
- After rolling it, wrap it with a slice of pancetta. Use two slices if the pancetta doesn’t cover the entire chicken roll. Secure with toothpicks at the center and at both ends.
- Over medium heat in a saucepan with extra virgin olive oil, sautè the chicken rolls. Brown all sides. Take away the toothpicks one by one when the pancetta are golden and are already well wrapped around the chicken.
- Pour the Marsala wine. Let it cook for 2 minutes or until the alcohol evaporates.
- Add the remaining sage leaves. Season with salt and pepper.
- Place the saucepan in the middle rack in a pre-heated oven of 180 Celsius for 15 -18 minutes.
- Drizzle with extra virgin olive before serving.