INGREDIENTS

INSTRUCTIONS

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. Recipe By     : The Little Dishes of Italy:  Antipast  Posted
to EAT-L Digest 12 October 96  Date:    Sun, 13 Oct 1996 13:06:46 -0400
From:    "Sharon L. Nardo" <snardo@ONRAMP.NET>  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  stuffing

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