CHICKEN ROULADE

INGREDIENTS

6 10-oz. chicken breasts, skin on

1 tbsp. butter

1 tsp. garlic, chopped

1 tsp. shallots

1 lb. portobello mushrooms, chopped

Salt and pepper, as needed

2 oz. Marsala wine

1⁄4 cup bread crumbs, toasted

1 cup fontina cheese, shredded

12 sage leaves

Soft Gorgonzola polenta, if desired

Sage leaves, for garnish

Roasted Garlic-Sage sauce, if desired

4 roasted walnuts

With a mallet, pound until you get a 1⁄8-in thickness, of chicken.  In a medium saucepan, melt butter, add garlic and shallots and brown lightly.

Add the mushrooms, season with salt and pepper, and cook until tender, about 7-9 min.

Add the wine and cook 2 min. Put in a bowl and let it cool.

In a large bowl , combine the bread crumbs and the cheese and combine thoroughly. Put chicken skin down and season with salt and pepper.

Place 2 sage leaves on chicken breast, then put 3 ounces. stuffing on sage leaves. Roll tightly and put the chicken breasts on a thinly greased baking sheet with the seam side down. Bake for 12-15 min.

Split the roulade in half on the bias to serve. Mount part of the table of Gorgonzola polenta. Nap Roasted Garlic-Sage sauce on the edge of the polenta. Garnish with toasted walnuts.