a handful of fresh parsley (flat parsley if poss), chopped
80mlolive oil
1 - 2 pork and fennel sausages (if you can't find pork and fennel, just add some crushed fennel seeds to the dish)
70gham, thinly sliced
70gprovolone or fontina cheese, thinly sliced
125mlwhite wine
Instructions
Chicken breasts
Turn the breasts over so the smooth side is facing down and slice from the middle to the edge, horizontally (but don't slice through the edge). Repeat to the other edge. *You're basically making it look like a book so you can have one large piece of chicken breast.If parts are thicker in places, use a mallet to gently even them out.Set aside the chicken for now.
Filling
In a bowl, beat the eggs, parmesan and parsley.In a frying pan, add a little olive oil and fry a thin omelette with the mixture, until the top is set and the bottom a little brown. Set aside.
Making the chicken roll
Remove the sausage casings and spread the sausage meat all over the chicken breasts. Then layer the omelette over the top (trim if needed) and place slices of ham and cheese last.Now, roll the chicken up tightly and tie it with kitchen string along the roll to secure it tightly.Lastly, season with some salt and pepper by rubbing it over the roll.
Cooking the chicken roll
In a casserole pot, heat some olive oil over medium-high, and brown the chicken evenly (approx 2 - 3 mins each side).Pour over the wine and cook for another 2 mins, simmering vigorously.Next, add enough water to come halfway up the chicken and bring it back to a simmer, then turn the heat down, cover and cook for 15mins.After 15 mins, remove the lid, turn the chicken over and cook for another 15 mins.
Remove the chicken from the pot and rest for approx. 10 - 15 mins.While you wait, turn the heat back up on the pot (keep the lid off) to reduce the sauce.Serve the chicken by cutting it into 2 cm thick slices.Enjoy with potatoes, greens or a salad.