Chicken Rollatini

Directions

1. 1
   Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper.
2. 2
   Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet.
3. 3
   Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
4. 4
   Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil.
5. 5
   Add the chicken; cook, turning, until browned, 4 minutes.
6. 6
   Add 3/4 cup chicken broth.
7. 7
   Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
8. 8
   Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
9. 9
   Add the garlic and cook until slightly golden, about 30 seconds.
10. 10
    Add the beans and cook, stirring, until warmed through, about 2 minutes.
11. 11
    Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper.
12. 12
    Cook, stirring occasionally, until the escarole is tender, 7 minutes.
13. 13
    Remove the chicken from the skillet using a slotted spoon.
14. 14
    Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes.
15. 15
    Remove from the heat and swirl in the butter.
16. 16
    Serve the chicken with the pan sauce and escarole mixture.
17. 17
    Photograph by Justin Walker