Chicken Rolls With White Bean Salad - cooking recipe

Ingredients

4 small boneless skinless chicken breasts
4 slices pancetta
12 None basil leaves
1/2 cup grated low-fat mozzarella cheese
1 tbsp olive oil
1/2 cup white wine
1/2 cup chicken stock
1 tsp Dijon mustard
None None FOR THE WHITE BEAN SALAD
1 can (15 oz) cannellini beans, drained and rinsed
8 oz cherry tomatoes
2 cups mixed salad leaves
1/4 cup chopped pecans, toasted
2 tbsp olive oil
1 tbsp red wine vinegar

Preparation

Pound chicken breasts between sheets of plastic wrap to 1/4-inch thickness. Top each evenly with pancetta, basil and cheese. Season to taste. Roll tightly, securing with toothpicks or kitchen string.
Heat oil in a large skillet on high heat. Cook chicken, turning, for 3-4 mins, until browned all over. Remove from pan.
Blend wine, stock and mustard in pan. Bring to a boil. Reduce heat to low; simmer for 8-10 mins until sauce is reduced by half.
Return chicken to pan. Cover and simmer on medium heat for 8-10 mins. Remove chicken from pan. Cover with foil and let stand for 5 mins.
Meanwhile, for the bean salad, combine all ingredients in a large bowl, tossing well.
Slice chicken and drizzle with sauce. Serve with bean salad.