"This recipe will give you enough reason to indulge and make sure that there will be no leftovers."
INGREDIENTS
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 pound ground pork
salt and pepper to taste
2 teaspoons chopped fresh rosemary
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
DIRECTIONS
For the filling, saute onion and garlic in a medium skillet with hot olive oil. One golden, start adding pork, salt and pepper. Cook for about 10 minutes and blend in the rosemary. Transfer mixture into a plate along with its fat except for 2 tablespoons of the latter.
Place the chicken breasts onto a flat surface and sprinkle with salt and pepper. ladle even portion of pork mixture over the breasts and roll tightly. Use 2 toothpicks to keep them in place.
Using the same skillet, heat the remaining pork fat. Cook chicken for about 4 minutes, turning once. Set heat to medium and cook chicken for about 6 minutes.
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