SERVES 4

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 375º.

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.

BUON MANGIATA!

ROSEMARY TWISTED BREAD

1 ¼ TSP ACTIVE DRY YEAST	½ CUP WARM WATER – 110º
¼ CUP WHOLE WHEAT FLOUR2 TBS HONEY	1 ½ CUPS ALL PURPOSE FLOUR – or more as needed
1 TB OLIVE OIL1/3 CUP WALNUTS – finely chopped	1 ½ TSP DRIED ROSEMARY – crushed, optional

In a small bowl dissolve yeast in warm water.

In a large bowl mix whole wheat flour and ¼ cup of regular flour and stir in the yeast mixture. Let stand covered for about 15 minutes. Add honey, oil, rosemary (is using), salt and ¾ cup of all purpose flour. Beat on medium speed until smooth.  Stir in walnuts and enough of the remaining flour to for a soft dough.

Turn dough onto a lightly floured surface and knead until smooth – 6-8 minutes. Place in a greased bowl turning to grease the top, cover and let rise in a warm place until doubled in size – about 45 minutes.

Punch dough down. Turn out onto a lightly floured surface and divide into thirds. Roll each third into a 12-inch rope.  Place ropes on a greased baking sheet and braid, pinching ends under to seal. Let rise in a warm, draft free place, covered with a dish towel, until almost doubled – about 30 minutes.

PREHEAT OVEN TO 375º.

Bake util golden brown – 20-25 minutes.  Remove from pan to a wire rack to cool.

NOTE: This is an easy bread to make, and you can change the flavor by adding different spices. You can even make it sweet by adding some sugar, cinnamon and raisins or other chopped dried fruit in a small quantity.

BUON MANGIATA!