For the Involtini:
4 boneless, skinless chicken breasts (4 ounces each)
cup asiago cheese, shredded
1 tablespoon fresh sage, minced
cup sun-dried tomato, minced
Sea salt and pepper, a pinch on each involtini
2 to 4 tablespoons olive oil
4 tablespoons fresh parsley
For the Sauce:
1 cup pinot grigio
2 cups beet juice
cup red wine vinegar
1 lemon, zest
4 tablespoons sugar
For the Spinach Salad:
4 cups fresh baby spinach
2 cups seedless red or purple grape halves
tablespoon minced garlic
3 tablespoons olive oil
For the involtini: Place each chicken breast between two layers of plastic wrap. Using a meat mallet, pound the chicken until it s very thin but not tearing or shredding. Continue this process for all the chicken breasts. Cut the chicken breasts into 2-by-2-inch pieces. Set all the pieces of chicken in front of you. Place the cheese, sage, sun-dried tomato, and pinch of salt and pepper onto each piece of chicken.
Next roll the chicken keeping the ingredients inside. If needed use an unflavored tooth pick, and skewer the involtini to keep them rolled for the rest of the cooking process. Dust with the fresh parsley. Using a skillet or saute pan, heat 2 tablespoons of olive oil on medium heat. When the pan is hot, place the chicken involtini in it and brown on all sides. Turn down the heat and cover for about 5 minutes.
To make the sauce: Pour all the ingredients into a sauce pot. Set on medium heat. Reduce this mixture 50 percent of the original volume or about 1.5 cups. This takes 10 minutes. You can also make this reduction ahead of time. Remove from heat and reserve for service.
To make the spinach salad: Using a large bowl, add the baby spinach, garlic, and olive oil. Toss together before serving.
Place the hot involtini right out of the pan on the spinach salad. At this time, also remove the toothpicks if used, then spoon the wine reduction over the chicken and the salad. Sprinkle the grape halves over the dish to garnish. Serve immediately.
Yield: 4 servings
Source: Chef Chris Dewart, LaScola Italian Grill