4Thinly sliced chicken breast; pound to about 1/8" thick.
4Slices of Prosciutto
0.5Cup Mozzarella, shredded
0.25Cup Pecorino cheese, grated
2Hard boiled egg, sliced
8Fresh spinach leaves with stems removed
3cloves garlic, cut in half
1medium carrot, diced
1celery stalk, diced
1small onion, diced
0.25Cup Dry white wine
3Cups of Marinara sauce or peeled diced tomatoes
salt and pepper
Lay meat flat on work surface. Sprinkle w/salt and pepper.
Layer with a slice of prosciutto, mozzarella, pecorino, egg, spinach and basil.
Roll up starting with narrowest end as for a jelly roll. Tie the roll with kitchen twine.
Pour a generous amount of olive oil into a sauté` pan. Add the soffrito and sauté` very gently until the vegetable are very soft and the onion is translucent. Add a pinch of salt and a spoonful of water to avoid over browning.
Add the involtini and turn them with a wooden spoon to brown them all around. When they are nicely browned, add a generous amount of wine. Let it cook until wine is absorbed and the involtini and vegetables start to separate from the pan.
Add enough marinara to almost cover the meat and. Lower the heat and cover. Let cook until meat is cooked through.
Add chopped parsley and stir in just a minute before removing from stove. While cooking, if the sauce gets too thick, thin it down with a little chicken broth.
Remove the involtini from the pan and pull out the toothpicks or cut off the string.
Can be served over fettuccine, polenta or with a vegetable and plenty of crusty bread to east up all the sauce.