Chicken Rollatini

• 1 slice country white bread
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fresh sage
• Kosher salt and freshly ground pepper
• 2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
• 8 chicken cutlets (about 1 1/2 pounds)
• 8 slices pancetta (about 2 ounces)
• 1 cup low-sodium chicken broth
• 2 cloves garlic, chopped
• 1 15 -ounce can cannellini beans, drained and rinsed
• 1 head escarole or chicory, trimmed and roughly chopped
• 1 tablespoon unsalted butter

1. Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper.
2. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet.
3. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
4. Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil.
5. Add the chicken; cook, turning, until browned, 4 minutes.
6. Add 3/4 cup chicken broth.
7. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
8. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
9. Add the garlic and cook until slightly golden, about 30 seconds.
10. Add the beans and cook, stirring, until warmed through, about 2 minutes.
11. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper.
12. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
13. Remove the chicken from the skillet using a slotted spoon.
14. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes.
15. Remove from the heat and swirl in the butter.
16. Serve the chicken with the pan sauce and escarole mixture.
17. Photograph by Justin Walker

country white bread, extravirgin olive oil, fresh sage, kosher salt, provolone cheese, chicken cutlets, pancetta, chicken broth, garlic, cannellini beans, head, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-rollatini.html (may not work)