Chicken - Chicken Rolls with Anchovy Sauce - Pascento

By Pascento96

Ingredients

• 4 whole chicken breasts (about 1 1/2 lbs). Boned and split
• 7 oz. Prosciutto crudo, thickly sliced
• 2 thick slices Italian bread or more as needed
• Freshly ground black pepper
• Bay leaves, fresh if possible (if dried soak leaves)
• 1/2 cup unsalted butter, melted
• 12 anchovy filets, salt-packed if possible, washed and filleted (6 whole anchovies) (I use the equivalent in anchovy paste)

Preparation

Step 1

1. Preheat the oven to 400 degrees
2. Place the chicken breast on a cutting board and, pressing them flat with one hand, slice in half parallel to the board. Pound each piece between two sheets of waxed paper until very thin.
3. Cut the Prosciutto into squares a little smaller than the chicken pieces, and the bread into squares somewhat larger (1 inch).
4. Have the pepper ready in a saucer. Place a piece of Prosciutto at the center of each breast slice, then dip your fingers into the pepper and rub over the meat. Roll up the breasts.
5. Thread the chicken rolls on skewers. Alternating with the bread and bay leaves. As follows: Bread/bay leaf/chicken roll/ Prosciutto (use what is left) /bay leaf/bread. Place the skewers in a roasting pan; then pour ¼ cup of the melted butter over the skewers. Place in the hot oven for about 20 minutes.
6. Dissolve the anchovies in the remaining ¼ cup butter by mashing them with a wooden spoon. Heat the anchovy butter, and pour over the hot skewers before serving.