Chicken breast Wrapped with Pancetta and Wild Mushrooms

(Serves 4)

• Two whole chicken breasts, skinned (about 10 oz each)
• 3 oz of wild mushrooms (Chanterelles, Portobello) or frozen Porcini, chopped
• 1 ½ oz of country bread
• 1 ½ oz pork sausage, skinned and crumbled
• 3 fl oz of dry white wine
• 8 thin slices of cured pork pancetta
• 1 sprig of rosemary
• 1 sprig of thyme
• Two garlic cloves
• 6 Tbs. of E.V.O.O
• White pepper
• Sea salt
• 1 cup of chicken broth

Halve the chicken breast and take the fillets out that will be used as filling with the other ingredients. Butterfly them. Thoroughly pound the breasts with the help of a plastic sheet. Lightly season with ground pepper and salt.

In a pan, sauté the whole garlic with 4 tbs of oil and the chopped mushrooms.

Add the sausage, the bread and lightly season with salt and pepper. Add one teaspoon of rosemary and thyme and process them. Place the stuffing in the middle of the breasts and close, making rolls.

Wrap with the pancetta slices around the rolls and place them in a saucepan right into the oven at 350° F for 15 minutes, covered. De glaze with the wine, add broth and baste the chicken rolls during cooking. Check the internal temperature (165 ° F) with a probe and eventually let it cook for 5- 7 minutes longer.

Filter the juice.

Cut the chicken rolls in slices about 1 inch thick. Serve on the plate with the meat juice and a drizzle of E.V.O.O., garnish with a sprig of rosemary and thyme.