POLLO ARRTOLATO Recipe

Trim and butterfly chicken

Pat 4 boneless chicken breasts dry. Place one breast between plastic wrap and, using a meat mallet or rolling pin, butterfly and then pound each breast to an even thickness of about 1/4 inch so they roll easily and cook evenly.

Prep fillings

Lay out 4 slices of imported ham and 4 slices of Swiss Gruyere cheese. Trim cheese slices if needed so they fit inside the flattened chicken breasts.

Make breading station

Set up three shallow dishes: one with 1 cup all-purpose flour; one with 2 large eggs beaten until smooth; and one with 2 cups panko breadcrumbs. Season the flour or the chicken with the salt and black pepper as described below.

Seasoning

Sprinkle the chicken breasts lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper on both sides. Reserve the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper for seasoning the sauce later.

Prep mushrooms and herbs

Clean and slice 2 cups mushrooms. Chop 2 tablespoons parsley and set aside for garnish.

Fill and roll

Place one flattened chicken breast on a work surface. Lay one slice of imported ham then one slice of Swiss Gruyere on top, leaving a small border. Tightly roll the breast away from you to enclose the filling and secure the seam with 2–3 toothpicks. Repeat with remaining breasts, ham and cheese.

Dredge, egg wash, coat

Working one at a time: dredge each rolled chicken in flour, shaking off excess; dip into the beaten eggs to coat completely; then press into the panko breadcrumbs so they are evenly coated. Place finished rolls on a plate ready to cook.

Optional: toast panko

For extra crunch, spread remaining panko in a dry skillet over medium heat and toast, stirring, until lightly golden (2–3 minutes). Cool before using or combine with untoasted panko.

Heat pan and sear

Heat a large ovenproof or heavy skillet over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, add the panko-encrusted chicken rolls seam-side down. Sear, turning carefully, until golden brown on all sides, about 3–4 minutes per side. Work in batches if necessary so you don’t overcrowd the pan. Remove seared rolls to a plate.

Sauté mushrooms

Reduce heat to medium. If the pan is dry, add a splash more oil (optional). Add the 2 cups sliced mushrooms and sauté until they release their liquid and begin to brown, about 4–5 minutes.

Deglaze with Marsala

Pour in 1 cup Marsala wine to deglaze the pan, scraping up browned bits from the bottom. Allow the Marsala to simmer and reduce by about half, 4–6 minutes, until slightly syrupy.

Add chicken stock and finish demi-glaze

Add 1 cup chicken stock and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and reduce until the sauce thickens into a glossy demi-glaze consistency, about 6–8 minutes. Taste and adjust seasoning if needed.

Finish chicken in sauce

Return the seared chicken rolls to the skillet, spoon some sauce over them, cover, and simmer gently for 8–12 minutes (or transfer the skillet to a preheated 375°F oven and roast 10–15 minutes) until the chicken reaches an internal temperature of 165°F and the cheese is melted.

Rest and garnish

Transfer the chicken to a cutting board and let rest 3–5 minutes. Remove toothpicks, slice each roll into medallions if desired, spoon the mushroom-Marsala demi-glaze over the top, and sprinkle with 2 tablespoons chopped parsley to finish.

Serve

Serve the Pollo Arrotolato hot with additional sauce on the side. Leftover sauce can be strained and reheated as needed.