Pan Fried Stuffed Chicken Thighs (Involtini di Pollo)

Step 1

In a small mixing bowl add the mascarpone, bread crumbs, salt and pepper, sage leaf, and truffle oil. Mix until smooth. Set aside.

Step 2

Dry chicken thighs with paper towel. Place chicken thighs flat on a cutting board and spread open. Spoon about 1 teaspoon of mascarpone filling and spread across each chicken thigh.

Step 3

Add one slice of meat of choice to each chicken thigh. Roll up each chicken thigh and secure on both ends with kitchen twine (about 4-6 inches of twine per side).

Step 4

Secure even more with a toothpick through the middle of the roll. Season chicken with salt and pepper to taste.

Step 5

In a large skillet heat on medium high heat add olive oil and garlic. Add chicken rolls to pan and brown on both sides about 3-5 minutes per side.

Step 6

Take the meat out of pan and place on a plate, temporarily. Deglaze the pan by adding the chicken broth and white wine.

Step 7

Scrape the bottom of the pan and let it simmer on low for about 10 minutes. Add chicken back to the pan and cover with a lid. Cook on low heat for about 10 minutes until the internal temperature of the chicken reaches 165 degrees F.

Step 8

Remove kitchen twine and toothpicks before serving!