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Export 9 ingredients for grocery delivery
Step 1
In a small mixing bowl add the mascarpone, bread crumbs, salt and pepper, sage leaf, and truffle oil. Mix until smooth. Set aside.
Step 2
Dry chicken thighs with paper towel. Place chicken thighs flat on a cutting board and spread open. Spoon about 1 teaspoon of mascarpone filling and spread across each chicken thigh.
Step 3
Add one slice of meat of choice to each chicken thigh. Roll up each chicken thigh and secure on both ends with kitchen twine (about 4-6 inches of twine per side).
Step 4
Secure even more with a toothpick through the middle of the roll. Season chicken with salt and pepper to taste.
Step 5
In a large skillet heat on medium high heat add olive oil and garlic. Add chicken rolls to pan and brown on both sides about 3-5 minutes per side.
Step 6
Take the meat out of pan and place on a plate, temporarily. Deglaze the pan by adding the chicken broth and white wine.
Step 7
Scrape the bottom of the pan and let it simmer on low for about 10 minutes. Add chicken back to the pan and cover with a lid. Cook on low heat for about 10 minutes until the internal temperature of the chicken reaches 165 degrees F.
Step 8
Remove kitchen twine and toothpicks before serving!
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