• 1 ¼ Lbs Chicken Breasts – skinless and very thinly sliced
• ¼ Lb Mortadella – thinly sliced
• 4 Yukon Gold Potatoes
• 4 Large Sage Leaves – shredded
• 1 tsp Fresh Rosemary – minced
• Pinch of Oregano
• 2 Garlic Cloves – chopped
• Extra Virgin Olive Oil
• Salt and Pepper – to taste
• 1/3 Cup Chicken Broth – optional
Preheat oven to 375°.
Sprinkle each chicken breast with a pinch of salt and pepper and cover with a slice of mortadella. Roll each breast up and secure with kitchen twine or toothpicks. And set aside. Peel and dice the potatoes. Put them in an oven proof dish that can also go on the burner. (I use a Le Creuset pan for this. But a similar pan will work just as well.) Sprinkle a little olive oil on the bottom of the utensil you are suing before placing the potatoes in. Once the potatoes are in, sprinkle them with more olive oil and dust them with the sage, rosemary and a little salt and pepper. Mix them up so that all are combined well. Cover and cook over a medium flame for about 10 minutes. Carefully add the chicken breasts and continue cooking, turning them over to brown on all sides. Check for seasonings and then finish cooking in the oven for about on half hour. If the pan seems to be getting dry, add some chicken broth.