Chicken Rolls

Chicken Rolls - Involtini di Pollo al Salmoriglio

6 boneless, skinless chicken breast
½ Cup fine dry bread crumbs
¼ Cup extra virgin olive oil
3 Tbsp chopped fresh parsley
1½ tsp dried oregano
1 Cup dry white wine
½ Cup chicken stock
¼ cup fresh lemon juice
1 tsp crushed red pepper flakes
4 cloves garlic, peeled

1. Cut each chicken breast in half crosswise on a diagonal to yield two pieces of roughly equal size.
2. Place two pieces between two sheets of plastic wrap. Pound gently until about ½" thick.
3. Preheat oven to 475 F.
4. in a bowl, toss the breadcrumbs, 1 Tbsp olive oil, 1 Tbsp chopped parsley, ½ tsp oregano, and salt to taste together until blended.
5. Spread 1 tsp of the bread crumb mixture over each piece of chicken, reserving the remaining crumbs.
6. Roll each chicken piece into a compact roll with the bread crumbs on the inside, and fasten with a toothpick.
7. Arrange the chicken rolls side by side in a 13" x 9", preferably flameproof baking dish. Leave some space between the pieces of chicken.
8. In a small bowl combine, wine, stock, lemon juice, pepper flakes, the remaining 3 Tbsp olive oil, remaining oregano, and salt to taste.
9. Pour the contents of the bowl into the baking dish.
10. Whack the peeled garlic with the flat side of a knife and scatter the pieces among the chicken.
11. Bake for 10 minutes.
12. After 10 minutes, top the chicken with the remaining bread crumb mixture and return to the oven for 5 minutes or until bread crumbs are golden brown.
13. If the roasting pan is flameproof, remove it from the oven and place over medium high heat. Add the remaining parsley and bring the pan juices to a boil until lightly thickened (1-2 minutes).
14. If the pan is not flameproof, remove chicken to a platter and pour the juices into a skillet and bring to a boil to thicken (1-2 minutes)
15. Remove the garlic cloves (or leave them in).
16. Remove the chicken to plates with a slotted spoon.
17. Gently remove the toothpicks without loosening the rolls or the breadcrumb topping.
!8. Pour the sauce around NOT on top of the chicken and serve immediately.

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