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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