Chicken Braciole

Braciole is usually made with flank steak but here we will use butterflied chicken breast.
 
INGREDIENTS
2    cups tomato sauce*
2    boneless, skinless chicken breasts
4    thin slices pancetta*
1    cup finely chopped greens*
½   cup shredded mozzarella cheese

METHOD

Place a large skillet over medium-low heat; add the tomato sauce and cover.

Start at the thin edge of each chicken breast and cut a horizontal slit into each breast, stopping just short of the thick edge. Open to form two flaps connected at the thick edge. Cover with plastic wrap and use the smooth side a meat mallet (or a heavy sauce pan) to pound the breast to ¼ inch thick.

Place 2 slices of pancetta on each flattened breast, add half the greens and cheese. Starting from a long side, roll the braciole up and secure with kitchen string. Tuck the ends in to prevent the filling from coming out, using toothpicks to secure the ends

Add the rolls to the skillet with the tomato sauce, increasing the heat to medium, cover and cook, turning occasionally*, for about 15 minutes. Remove to a clean cutting surface, remove the string and toothpicks. Cut the rolls crosswise into ½ inch slices and serve with the tomato sauce.

*NOTES: See the Basic Tomato Sauce recipe hereon or use a store-bought marinara sauce. If you have no pancetta, substitute with another thin sliced prepared meat. The greens can be Swiss chard or spinach with stems removed.

While cooking the braciole, never allow the seam side to face down or the cheese will melt and run out of the rolls.