Petto di Pollo (Stuffed chicken breast)

Amazingly flavourful. Enjoy this recipe with a nice glass of chilled white wine. Great for fancy dinner parties or just trying something new for the family. When I make this at home for my dinner parties every plate comes back empty.

Ingredients:

4 nice chicken breasts (free-range or organic is best)
2 slices of mortadella (each slice cut in half)
4 rectangular slices of mozzarela di buffalo to fit inside the chicken breast (you can use regular mozzarella if you wish)
20 fresh sage leaves roughly chopped
1 cup of dry white wine
1cup of chicken stock
Flour for dusting
1 large tablespoon of butter
Salt and pepper to taste (you may not have to use salt since the chicken stock is already quite salty, it really depends on your taste)

Rinse the chicken breasts under cold water then pat them dry with some kitchen paper. Make a pocket inside the chicken breast with a pearing knife. The pocket must be big enough to fit the half mortadella slice with the cheese. Then roll each individual slice of cheese in each individual half slice of mortadella. After put the mortadella rolls inside the chicken breasts. Lightly season each side of the chicken breast with pepper. Then dredge the chicken with flour and shake off the excess, and put 2 toothpicks to close the pockets so nothing flows out put them aside. Place a frying pan on medium heat with the butter, then add the chicken breasts and sage and brown the chicken on both sides 2-3 minutes on each side. After the chicken is browned pour in the wine and let cook for another 2-3 minutes or until the alcohol evaporates. After that pour in the chicken stock, cover the pan for 5 minutes then uncover and let the sauce reduce until it coats the back of a spoon or until you reach the desired consistancy. Serve immediately. This recipe is delicious with roasted potatoes or a light salad.

Serves 4
Remove from the pan and serve