Pollo all’Portofoglio (Chicken Wallets)
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 chicken breasts, cut into three filets and pounded thin *see chef’s note above
  • 8 slices provolone cheese
  • 8 thin slices prosciutto cotto (ham)
  • ½ cup white wine
  • 4 tablespoons butter, unsalted
  • Salt and pepper
Instructions
  1. See Chef’s note above for instructions on how to pound chicken breasts. Take the pounded chicken breast and arrange the ham directly on top.
  2. Next, place the cheese on top of the ham, and gently fold in half. Secure with the toothpick to close, and salt and pepper.
  3. In the Bull non-stick square pan over medium heat, add the butter. Once melted, add the wallets of chicken and let it get a nice golden brown before turning, about 4 to 5 minutes.
  4. Turn over, and and brown the other side, another 4 to 5 minutes.
  5. Once both sides have been browned, add the white wine to deglaze and finish cooking the chicken for another 4 to 5 minutes.
  6. In a large serving platter, place the wallets of chicken down, then pour the delicious wine, butter sauce on top and accompany with a seasonal vegetable. Make sure to have a bowl of bread on the table. The sauce is too good to leave on the plate!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pollo-allportofoglio-chicken-wallets/