BRACIOLETTINE DI POLLO
For four
(Rolled Stuffed Chicken Pieces in Northeastern United States; In Italy, these rolled, stuffed pieces of meat in Italy are called Involuntati)
Stuff the chicken legs:
Four chicken legs, skin on, boned and flattened by butcher, additionally flattened at home if necessary.
Put a slice of mortadella on each piece, cutting off any mortadella that overhangs the chicken.
Sprinkle these ingredients equally over the chicken legs:
4 oz shredded mozzarella
½ cup panko bread crumbs
½ cup freshly-grated Romano cheese and
¾ cup of fresh basil and/or parsley
Plus:
Drip ½ t Garlic Oil dripped on each and
To taste, sprinkle freshly ground black pepper, nutmeg, and a bit of salt
Cut 3 (16”) lengths of kitchen string for each chicken leg.
Fold chicken pieces (stuffed but still lying flat) over themselves and securely, not tautly, tie each with 2 or
3 lengths of the string.
Brush the chickens, top and bottom, with this marinade:
4TB melted butter mixed with ½ t each of:
onion and garlic powders, salt and freshly-ground pepper, and nutmeg
Set the chicken pieces on a rack in a roasting pan and slow-roast for ninety-minutes.
Add olive oil as needed to use the roasting pan or a skillet to hot-saute each side of the chicken for seven minutes until they get a delicious brown color.
Remove the chicken to a serving platter.
Use the tasty skillet to make a mushroom sauce.
If more fat is needed, add butter.
Add the 1lb mushrooms, cut into bite-sized pieces, to the hot fat, sprinkle the mushrooms with 1 ½ T of flour and, to taste, add salt and freshly-ground pepper.
Cook until mushrooms are browned.
Add these:
½ cup fresh basil and/or parsley
1 Madeira or Marsala Wine
1 cup chicken stock, our own!
Bring the pan to a boil and reduce the pan to 1 cup of gravy.
Pour the mushrooms and sauce over the chicken in the serving dish and garnish with basil and/Italian parsley.