Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 1 1/8 pounds (500 g) thinly sliced skinless chicken breasts
- 1/4 pound (100 g) mortadella di bologna, thinly sliced (if you must, use Bologna)
- 4 potatoes
- 3-4 shredded leaves of sage and the leaves from a 4-inch (10 cm) sprig of rosemary
- 2 cloves garlic, chopped
- Olive oil
- Salt & pepper to taste
Cover the slices of chicken breast with slices of mortadella and roll them up to make cigars, tying them with twine or sticking them with wooden toothpicks lest they unroll.
Peel and dice the potatoes. Put them in an oven dish that can also go on a burner, and sprinkle them with olive oil, then add the sage, garlic, and rosemary, and stir to mix. Cook over a medium flame for about 10 minutes, add the involtini, and continue cooking, turning them, until they have browned on all sides. Check seasoning, add a pinch of oregano if you like it, and transfer everything to the oven for a half hour.