CHICKEN ROLLS WITH PANCETTA & PARMESAN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the rice in a large pan of salted boiling water until tender, about 15 minutes. Drain and rinse well.
- Lay the chicken out on a clean work surface. Place a slice of pancetta, some Parmesan, and two sage leaves on top of each chicken fillet. Season with the nutmeg. Roll up the slices and secure with toothpicks.
- Heat the oil in a large frying pan over high heat. Add the chicken and sauté until lightly browned, about 3 minutes. Drizzle with the wine.
- Cook over medium- low heat, turning often, until cooked and golden, 10 minutes. Serve hot with the rice.
INGREDIENTS
- 500 grams short-grain rice
- 4 boneless skinless chicken breasts, cut into 8 fillets
- 10 slices pancetta or bacon
- 100 grams Parmesan cheese, cut into small cubes
- 20 leaves fresh sage
- 1 teaspoon freshly grated nutmeg
- 100 ml sesame oil
- 100 ml dry white wine
8 comments for “Chicken Rolls with Pancetta & Parmesan”
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