• 300 gskinless chicken breast, cut into four thin cutlets
• 2 sprigsfresh thyme
• 200 gplain pork sausage meat
• 12 slicesthinly sliced pancetta or bacon
• 2 pieceszucchini, thinly sliced lengthwise
• 5 tbspextra-virgin olive oil
• 20 cldry white wine
• 1 clovegarlic
• 3 leavesfresh sage
• 1 to tastesalt and black pepper
• 1 portionseasonal salad, to serve

Préparation

1. 1Place the chicken cutlets on the work surface and gently flatten them with a rolling pin. Scatter over half of the thyme leaves.
2. 2Divide the sausage meat into four pieces about the same width as the chicken cutlets.
3. 3Lay the pancetta in four overlapping groups of three slices. Top each group with zucchini, a chicken cutlet, and one piece of sausage.
4. 4Roll each bundle tightly and secure the involtini with wooden picks.
5. 5Heat the oil in a frying pan and brown the involtini over medium heat for about 15 minutes, turning regularly.
6. 6Add the white wine, whole garlic clove, sage, and remaining thyme. Cook for about 15 minutes more, until done through, adding a little water if needed. Serve with seasonal salad.