Rollatini with chicken

Ingredients:

• 1 slice of country white bread
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fresh sage
• 60 g provolone cheese, cut into 6 sticks measuring 1 x 2.5 cm.
• 8 chicken cutlets (about 700 g)
• 8 slices pancetta (about 60 g)
• 1 cup lightly salted chicken broth
• 2 cloves garlic, chopped
• 1 can (425 g) canned cannellini beans, rinsed
• 1 head escarole or chicory, trimmed and coarsely chopped
• 1 tbsp unsalted butter

Preparation:

1. Preheat oven to 200°C.
2. Cut the bread in half, then cut each half crosswise into 4 strips; add 1 tablespoon of olive oil and sage, season with salt and pepper. Place 1 strip of bread and 1 strip of provolone cheese down the center of each chicken cutlet. Wrap the chicken tightly around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
3. Heat a large oven-safe nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; bake until the roulades are golden brown and the chicken is cooked through, 7 to 8 minutes.
4. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until lightly golden, about 30 seconds. Add the beans and cook, stirring, until heated through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt, and a few freshly ground black pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
5. Using a slotted spoon, remove the chicken from the pan. Simmer the remaining juices over medium heat until reduced by half, about 5 minutes. Remove from heat and stir in the butter. Serve the chicken with the pan sauce and escarole mixture.