Chicken Rolls With Prosciutto

This is wonderful for a brunch or a summer dinner.  I learned this recipe while taking cooking classes from Chef Barbara in Florence.  To my girlfriends who took this cooking class trip – do you remember the butcher – OMG!  I’ll bet there aren’t that many female vegetarians in that city…

Serves 4

4 boneless chicken breast, pounded thin and sliced into 2 strips

2 teaspoons Dijon mustard

4 oz. Parmesan in thin slices - could use a vegetable peeler

4 slice of pancetta or prosciutto

2 tablespoons extra virgin olive oil

2 teaspoon juniper berries - sometimes difficult to find

4 tablespoons gin

4 toothpicks

Kosher salt and fresh ground pepper

Green salad - arugula works nicely

1 lemon squeezed

4 tablespoons olive oil

Kosher salt and fresh ground pepper

Spread the mustard on the slices of chicken.

Place slice of Parmesan on top of mustard and roll up.

Wrap up the rolls with prosciutto or pancetta and secure with a toothpick.

Sauté oil with juniper berries.

Add your chicken rolls and cook on low approx. 3 minutes each side.

Add gin and let alcohol evaporate.

Add salt and pepper to taste.

Remove from heat.

Serve on a tray covered with salad that has been seasoned with olive oil, lemon juice, and salt and pepper to taste (could also add some Dijon mustard to your vinaigrette).