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My daughter and I make this in our Cooking School, which I write about on my blog/site UNCONFIDENTIALCOOK.COM. The recipe was handed down from my college roommate’s grandmother, who emigrated from Italy and was a fantastic cook.
1Cut chicken into 2-inch strips (about 2 inches by 3 inches), and pound until thin.
2Brush with melted butter. Season with salt and pepper. Sprinkle with bread crumbs. Take 1 to 2 pieces of salt pork, 1 to 2 pieces of provolone and lay them on one end of the chicken strips. Roll tightly.
3Skewer with a bay leaf between each piece. Brush with melted butter, sprinkle with bread crumbs and broil for up to 8 minutes. Turn and repeat.