Ingredients

• 1 slice country white bread
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fresh sage
• Kosher salt and freshly ground pepper
• 2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
• 8 chicken cutlets (about 1 1/2 pounds)
• 8 slices pancetta (about 2 ounces)
• 1 cup low-sodium chicken broth
• 2 cloves garlic, chopped
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 head escarole or chicory, trimmed and roughly chopped
• 1 tablespoon unsalted butter

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Instructions

1. Preheat the oven to 400 degrees F. Cut the bread in half, then cut each half crosswise into 4 strips; toss with 1 tablespoon olive oil and the sage and season with salt and pepper. Put 1 strip of bread and 1 provolone stick across the center of each chicken cutlet. Tightly roll up the chicken around the bread and cheese, then wrap each roll with a piece of pancetta and secure with a toothpick.
2. Heat a large ovenproof nonstick skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken; cook, turning, until browned, 4 minutes. Add 3/4 cup chicken broth. Transfer the skillet to the oven; cook until the chicken is golden and cooked through, 7 to 8 minutes.
3. Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook until slightly golden, about 30 seconds. Add the beans and cook, stirring, until warmed through, about 2 minutes. Add the escarole, the remaining 1/4 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the escarole is tender, 7 minutes.
4. Remove the chicken from the skillet using a slotted spoon. Cook the pan juices in the skillet over medium-high heat until reduced by half, about 5 minutes. Remove from the heat and swirl in the butter. Serve the chicken with the pan sauce and escarole mixture.
5. Photograph by Justin Walker