Pollo Rotollo a la Tony’s

At Tony’s Touch of Italy, owner Tony Testino’s family has satisfied Wayne, NJ, locals with flavorful, family style cooking since 1990. Here, long time Tony’s chef, Mike Macaluso shares a customer favorite, Pollo Rotollo. The entrée features a sautéed chicken breast wrapped around melted cheese, thinly sliced prosciutto, and a peppery hint of fresh broccoli rabe, dressed in a rich tomato cream sauce, and served over a bed of steaming capellini. Delizioso!

Ingredients:

• 1 large boneless, skinless chicken breast (10 ounces), pounded thin
• 2 thin slices prosciutto (about 3/4 ounce)
• ¼ cup chopped blanched broccoli rabe
• 2 ounces sliced fresh mozzarella cheese
• 3 tablespoons extra virgin olive oil
• Flour
• ¼ cup diced onion
• ¼ cup diced shallot
• ½ tablespoon butter
• ¼ cup thinly sliced portabello mushrooms
• ¼ cup diced roasted red bell pepper
• 1 tablespoon cognac
• 1 tablespoon cream sherry
• ½ cup marinara sauce
• 5 to 6 fresh basil leaves, julienned
• 2 tablespoons heavy cream
• Salt and freshly ground black pepper
• Hot cooked capellini
• Freshly grated Pecorino Romano cheese

Instructions:

Top pounded chicken breast with prosciutto, broccoli rabe, and mozzarella cheese. Roll closed. Wrap in aluminum foil; seal tightly. Heat 2 tablespoons olive oil in a medium skillet over medium flame. Cook wrapped chicken breast, turning occasionally, for about 10 to 12 minutes, or until cooked through. Remove chicken from skillet; peel away foil and dredge chicken in flour. Return chicken to skillet to brown on all sides; remove from pan, set aside, and keep warm.

Add remaining 1 tablespoon oil and butter to the skillet. Add onion and shallots; sauté until tender. Add mushrooms and red bell pepper. Cook until mushrooms are tender. Reduce heat to low. Deglaze pan with cognac. Repeat with cream sherry. Stir in marinara sauce, basil, and cream; heat through. Season with salt and pepper. Plate capellini pasta; top with sauce and then chicken. Sprinkle with cheese. Serve immediately. Makes 1 generous serving.