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Involtini With Sage Butter Sauce

by

Derek Farwagi

Little rolls of pancetta and chicken breast and fresh sage butter sauce.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Calories 625 kcal

Ingredients
  

For the chicken rolls

  • 2 chicken breasts ( makes 8 rolls)
  • 8-10 very thin pancetta slices Pancetta comes either rolled or in strips like bacon. Depending on the size of chicken breast and how your pancetta is packed, you may need more slices.
  • 1 tbsp olive oil
  • 24 fresh sage leaves (3 for each roll).

For the sage and butter emulsion

  • ¾ cup water
  • a pinch of sugar
  • zest and juice of half a lemon
  • 2-3 tbsp unslated butter cubed (depending how creamy and rich you want the sauce to be).
  • 2 tsp finely chopped sage leaves
  • salt to taste

Instructions
 

For the chicken rolls

  • Slice the the chicken breasts accross their length.
  • Cover each chicken breast halve with parchment paper or plastic wrap and beat till they are about 1/4 inch thick.
  • If need be, trim width of chicken so you will get an even roll.
    picture of flattened chicken
  • Lay 3 fresh sage leaves over the chicken breasts and tightly roll the chicken breast over the leaves.
  • Lay slices of pancetta on a board enough to cover the the chicken breast roll. Make sure they overlap slightly to get a good seal once they are rolled. Roll the chicken breast roll over the pancetta
    picture of pancetta wrap
  • Secure the ends of the pancetta onto the chicken with a couple of toothpicks.
    picture of wrapped Involtini
  • On a medium to low fire, heat 1 tbsp oiive oil in a large frying pan.
  • Sear the rolls until golden brown all around - about 10 minutes turning them every couple of minutes for an even sear. Occasionally hold them upright for few seconds to sear the ends. Remove toothpicks and set aside on a plate under foil.

For the sage and butter emulsion

  • In the saucepan, slowly and carefully add 3/4 cup of water to the frying pan. CAUTION: THE PAN WILL BE HOT AND THE WATER WILL STEAM UP. Add the zest and juice of half a lemon, a pinch of sugar, the 2 teaspoons of chopped sage leaves and simmer for a minute.
  • Keeping the heat to a simmer, add butter one cube at a time, stirring until emulsified. Keep adding butter until all of the butter is used.
    Here is a video on how quick and easy it is to make a butter emulsion.
  • Salt to taste.
  • Return chicken rolls and any juices to the frying pan and warm them for a minute.
  • Plate the chicken rolls and drizzle some of the sage butter sauce on each roll. Serve on a bed of farro or bulgur wheat.
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Notes

If you plan to serve faro or bulgur wheat,  start cooking them before the Involtini.

Nutrition

Calories: 625kcalCarbohydrates: 2gProtein: 62gFat: 51gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 219mgSodium: 356mgPotassium: 1081mgFiber: 1gSugar: 2gVitamin A: 125IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Keyword chicken
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