Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons breadcrumbs
  • 3 tablespoons chopped basil
  • 2 tablespoons toasted pine nuts
  • 1/2 teaspoon crushed fennel seeds
  • 4 ounces mild turkey Italian sausage
  • 1 ounce shredded provolone cheese
  • 2 (8-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3/4 cup unsalted chicken stock
  • 2 tablespoons fresh parsley

Instruction

  • Preheat oven to 400°.
  • Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to 1/4-inch thickness using a meat mallet or heavy skillet.
  • Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls.
  • Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven.
  • Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley.
  • Remove toothpicks; cut rolls into 1/2-inch slices. Serve with sauce.