...or stuffed chicken breasts, this time wrapped in pancetta.
First, make the stuffing by sautéing washed spinach in a little butter until it has reduced, drain and chop, then squeeze out as much water
as you can. Cut chicken breasts in half cross wise and place each piece between two sheets of cling film. Batter out with a meat mallet
(the smooth side, not the one with points!), until you have a nice thin escalope. Season each one with a little sea salt and freshly ground
black pepper, then spoon a Tbs or two of chopped spinach onto each escalope, spreading out to cover most of the chicken. Onto each escalope,
sprinkle a Tbs of grated pecorino cheese, then roll up tightly, and wrap each roll in a couple of thin slices of smoked pancetta (or thinly-sliced
smoked bacon if you can’t get pancetta). Now prepare the veg: parboil halved new potatoes, drain and dry, then toss in a little olive oil in a
roasting pan, season with sea salt and freshly ground black pepper, and roast for about 15 minutes in a 200°C oven. Add courgettes, cut into
thick D slices, tossing well with the potatoes, and continue roasting for another 15 minutes or so. Meanwhile, brown the chicken rolls in a
little hot olive oil, add a crushed clove of garlic, stir for a minute or so, then add a small glass of dry white wine and a similar amount
of chicken stock. Bring to a boil, reduce the heat, cover and simmer gently for about 15 minutes. Remove the chicken rolls to a plate,
then add chopped sage to the sauce, check the seasoning, and stir in some beurre manié (equal quantities of softened butter and plain flour
mixed together to a thick paste), a tsp at a time, stirring well until the sauce is smooth and thickened. Return the rolls to the pan to coat
with the sauce, and serve with roasted new potatoes and courgettes.