- 500g chicken breast, sliced
- 500g tomato passata (pureed tomatoes)
- 2 tbsp parsley, finely-chopped
- 1 clove of garlic
- 60g freshly grated pecorino cheese
- 60g freshly grated Parmesan cheese
- 10g extra virgin olive oil
- herbs (rosemary, mint, bay leaves, sage)
- 200 ml dry white wine
- 1 fresh red chili, deseeded and finely chopped
- fresh basil, chopped
- salt and freshly ground black pepper
Slice each breast fillet through the middle to make 2 thinner fillets. Trim the edges to neaten, if necessary.
Lay out the slices of breast fillet side by side on a work surface. Put a little chopped parsley on each slice, reserving some for later use, then divide up the garlic, pecorino and Parmesan, and use to cover each slice. Season with salt and black pepper.
Roll up the chicken into roulades, starting from one of the short edges, and secure with toothpicks or cocktail sticks.
Add the remaining parsley, the mint, bay leaves, rosemary and sage to a heavy pan over a medium heat with the extra virgin olive oil. Quickly brown the roulades on all sides.
When they are nicely browned, pour over the white wine and continue cooking until the wine has reduced, turning the roulades from time to time. Add the tomato passata, sprinkle the chili and season with salt. Cover the pan and leave to simmer over a gentle heat for 20 minutes.
When the roulades are cooked, sprinkle with the chopped basil and serve immediately.