Escondido, CA

On the Menu

Pancetta, Chicken and Sausage Rolls



The holidays are almost over and we will be headed towards the New Year in just a few days! These cool days and evenings are so nice to enjoy a warm meal, while next to the fireplace with a glass of wine.

Italian food is so comforting to me mainly because of my crazy Italian family! I will never forget the smell of my Moms marinara sauce that had been cooking all day long filling the entire house like one big hug.

This meal shares those similar aromas that make you want to sit back and enjoy one another over a delicious dinner. Serves 4

2 boneless skinless chicken breasts butterflied and halved
2 Thyme sprigs
2 cups ground mild sausage cooked
8 thinly sliced pieces of pancetta
2 zucchinis cut lengthwise in thin slices
5 Tbl extra virgin olive oil
2 cups chardonnay wine
3 cloves of garlic chopped
3 sage leaves
1 Tbl butter
1/4 cup heavy cream
Juice from half



a lemon
1 Tbl cornstarch

Arrange the slices of chicken breast on a cutting board and gently flatten with a meat tenderizer or mallet. Season the chicken with salt/pepper on both sides. Lay out the slices of pancetta in pairs of two and slightly overlap. Arrange two pieces of zucchini on top of the pancetta, then add about 2 Tbl of the cooked ground sausage lengthwise on the chicken. Gently roll the meat inward creating a roll and secure with toothpicks.

Heat the oil in the pan and add each roll, browning on each side. Add the wine, sage, thyme, garlic and butter. Cook for 20 minutes with a lid on the pan. Remove the rolls from the liquid.

In a small bowl, mix the cornstarch and some of the liquid until mixed completely. Add back into the liquid in the pan and add the cream and lemon juice. Mix until thickened to create a sauce. Pour sauce over the rolls and enjoy!

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