Pollo Ripieno alla Toscana

Ingredients

• 2 large (about 8 oz each) Boneless skinless chicken breasts
• 6 oz Tuscan-style sausage, casings removed
• 3 oz Fresh baby spinach
• 1/2 cup Pecorino Romano, finely grated
• 2 cloves Garlic, minced
• 1 cup Cannellini beans, drained and rinsed
• 1 cup Chicken stock
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter
• 1/4 cup Dry white wine(optional)
• 1 tsp Fresh rosemary, chopped
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 4 lengths Kitchen twine

Instructions

1. 1

   Prep (25 min): Butterfly each chicken breast horizontally and open like a book; pound gently to an even 1/2-inch thickness. Season inside and out with salt and pepper.

2. 2

   Make the filling (15 min): In a skillet over medium heat, brown the sausage, breaking it up, about 5 minutes. Add garlic and cook 1 minute, then add spinach and wilt. Transfer to a bowl, cool 5 minutes, and stir in pecorino.

3. 3

   Stuff and tie (10 min): Spread the sausage-spinach filling over each flattened breast, leaving a 1-inch border. Roll tightly and tie each roll with twine at 2-inch intervals. Preheat oven to 400°F (200°C).

4. 4

   Sear and roast (30 min): Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rolls on all sides until golden, about 6 minutes total. Transfer skillet to the oven and roast 18-22 minutes until internal temperature reaches 165°F (74°C). Rest 10 minutes.

5. 5

   Make the bean puree (10 min, while chicken roasts): Simmer cannellini beans with 3/4 cup stock, rosemary, and a pinch of salt for 8 minutes. Blend until smooth with butter and a drizzle of olive oil; thin with stock as needed. Keep warm.

6. 6

   Make the pan jus (5 min): Return the skillet to the stovetop over medium heat. Add wine (if using) and remaining 1/4 cup stock, scraping up browned bits. Simmer 3-4 minutes until slightly reduced; season and strain if desired.

7. 7

   Serve: Snip and remove twine, slice each roll into thick medallions, and arrange over warm white bean puree. Spoon pan jus over the top and serve immediately.