I should apologize again for my lack of real recipes, since I never write them down. I try to represent exact amounts, but, well...don't take any of my recipes as Gospel. Just as mom would do, "a pinch of this....a little of that," so if you're interested, please try your own quantities of ingredients using my recipe as a guide.
3 large, boneless chicken breasts, butterflied and lightly pounded
4 scallions, chopped, sauteed in butter and olive oil
1 lb. Italian sausage, casing removed
Slices of Manchego cheese
Flour for dusting
Olive oil
Freshly ground black pepper
Sea Salt
White wine
Fresh sage leaves
Cook the sausage in a large skillet, breaking it up as you go, browning nicely. Remove from pan, draining off any fat...add to sauteed scallions; do not wash pan. Cool to room temperature.
Sprinkle chicken with salt and pepper. Fill each breast with good amounts of sausage/scallion mixture and cheese; roll and secure with twine or toothpicks. Sprinkle all over with flour, shaking off excess. Heat skillet; add olive oil to coat bottom of pan. Brown chicken on all sides over medium heat. Add some white wine to the skillet to loosen drippings; cover pan slightly and simmer over low heat until chicken is done....about 5 to 10 minutes after browning. Place on serving plates with juices and fresh sage leaves to garnish.
I served this over baby arugula and sliced tomatoes. Oh....and the extra sausage was great in scrambled eggs this morning....
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