The list of recipes related to my childhood is truly infinite. The more I cook and write recipes, the more I realize that my mom has not just been an amazing mother, but also an amazing chef. Without a doubt, one of the cons of leaving home is not having the possibility to enjoy every single meal cooked by the best chefs in the worlds: Italian mothers.
Luckily, I watched her quite often and spent lots of hours playing around with her in the kitchen. I tried my best to make this classical recipe as closer as possible to the orginal version. Grazie mamma!
1. Open the chicken breast as if it was a book and put it on a cutting board.
2. Put the slices of bacon on the chicken to cover it all.
3. Then put the slices of cheese. In case you have a lot of both, make another layer of bacon and cheese.
4. Finely cut the sage and add it on top of the cheese.
5. Roll the chicken and use toothpicks to keep it closed.
6. Drizzle some oil in a pan with garlic gloves and 2 leafs of sage.
7. To better cook the roll, cut it in half and then add in the pan.
8. Let it brown on medium heat on one side, then turn it. If you have it, add a bit of fresh rosemary for additional flavor.
9. Pour some wine and let it evaporate. Add some salt and pepper. Continue cooking the roll on low heat for 20 minutes.
10. Then add a sip of milk to create a creamier sauce and prevent the chicken to stick.
11. Once cooked, remove the toothpicks and cut the roll in slices. Serve it hot with its sauce.
Italian pancetta (bacon) and grana cheese are a perfect match. You can substitute both of them, for example with ham and other types of cheese. However, don’t give up on herbs because rosemary and sage are absolutely a plus for this recipe. You can accompany the dish with some basmati rice, fresh veggies or roasted potatoes!