How to make it

  • Lightly mash the garlic with a heavy knife handle, just hard enough to split the skin, which you will remove and discard. Put the garlic in a skillet together with the oil, turn on the heat to medium, and cook the garlic until it has become colored a pale gold. Add the ground pork, salt, pepper, and the rosemary leaves. Cook for about 10 minutes, stirring and crumbling the meat with a fork. Discard the garlic and, using a slotted spoon or spatula, transfer the meat to a plate.
  • Lay the chicken fillets flat on a work surface and sprinkle with salt and pepper. Spread the pork filling over the fillets, and roll up each fillet tightly. Fasten each roll with a toothpick inserted lengthwise.
  • Ahead-of time note. The rolls can be prepared up to this point several hours in advance.
  • Spoon off most of the fat from the pan in which you cooked the pork. (If you made the chicken rolls some time in advance, degrease the pan at that time, and reserve the juices in the pan for when you are ready to resume cooking.) Add the butter, turn the heat on to medium high, and when the butter foam begins to subside, slip in the chicken rolls. Cook them briefly, about 1 minute altogether, turning them to brown them all over. Transfer to a warm serving platter, using a slotted spoon or spatula, and remove the toothpicks.
  • Add the wine to the skillet, and while it simmers briskly for about half a minute, use a wooden spoon to scrape loose cooking residues from the bottom and sides of the pan. Pour the cooking juices over the chicken rolls and serve at once.

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