Pollo Genovese Or Chicken in a Red Sauce

While we're on the subject of chicken, you'll want to try this dish. Again as with my Chicken Cordon Bleu recipe you can make this for two or more, again we'll start with four....This is one of my husband's favorite dishes.....


4- boneless skinless chicken breast(washed and fat removed)
8-slices of prosciutto(found in your grocer's deli dept.)
1 -bag of fresh spinach(washed)
1- brick of romano cheese-(or thinly sliced in your deli dept.)
1/4 cup olive oil
1- 8oz. to 16oz. can plain tomato sauce
1- cup white wine
1-tbl. oregano
1-cup flour

Place the chicken between two sheets of plastic wrap and pound it with a meat mallet on both sides, remove the chicken from the plastic wrap and place 2 slices of the prosciutto on each chicken breast, on top of that your going to put the fresh spinach in a single layer until covered. Then thinly slice the romano cheese and place that on top of the spinach, now roll everything up and secure them with some wooden toothpicks. place about 1 cup of flour in a dish and roll the chicken in the flour to coat evenly. In a medium to large skillet pour the olive oil and heat on medium, when hot add the floured chicken roll ups brown them on all sides when browned turn heat to simmer add the tomato sauce and the white wine, sprinkle it with the oregano cover and simmer for approximately 30 minutes or until done basting with the sauce every 10 minutes or so...... After you have removed the chicken spoon the sauce over linguine or your favorite pasta and serve with a side salad and Italian bread.

Usually I serve white wine with fish or poultry or the other white meat (pork) and Red wine with red meats and red sauce. So with this dish because you have poultry and red sauce I still like it with white wine, but I guess it's up to the individual.