Chicken rolls with bacon

Cut the provola into thin slices. If possible, it is preferable to have this step carried out where you buy the provola, with the electric slicer the operation is simpler and more precise. When you buy bacon , have it cut thinly.

Take the chicken breast slices and place them between two sheets of baking paper. Beat them gently with a meat mallet. You must widen them, but without breaking them. It is better to deliver several blows with less force than one or two more forceful ones.

Season the slices with a little salt and a pinch of pepper . Place a slice of provola cheese on each slice of meat, then roll it up to form a roll. On the outside, roll up a slice of bacon and a sage leaf. Secure with a couple of toothpicks.

Pour the butter and the rosemary sprig which you must leave whole into a pan. Cook over a medium heat for a minute, then place the rolls in the pan. Brown for 3 minutes, turning frequently so that they brown on each side.

Pour in the wine and let it evaporate, it will take 2-3 minutes.

Add a ladle of broth , and continue adding it every time the previous one has evaporated. Cook the rolls for about 25 minutes , turning them every now and then. Remember that the chicken must be well cooked even in its innermost part. At the end, a thick and creamy sauce should remain in the pan. Remove the sprig of rosemary and the toothpick, divide the rolls between plates, coat them with the sauce and bring them hot to the table.