Ingredients
- 320 g Borettane onions
- 150 g pancetta
- 500 g chicken breast slices
- 250 g sausage
- Extra Virgin Olive Oil
- Sage
- Rosemary
- Black pepper
Preparation of the recipe
1
Flatten the chicken slices and fill each one with sausage.
2
Roll up the chicken to form involtini, then wrap each one with pancetta.
3
Heat a tablespoon of Extra Virgin Olive Oil in a pan. Add the involtini and brown them on all sides.
4
Continue cooking, gradually adding a small amount of water as needed.
5
Serve the involtini accompanied by Casa Rinaldi Balsamic Vinegar Borettane Onions.
