Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Brown sausages; drain.
2. Arrange chicken breasts in two rows between two sheets of waxed or parchment paper.
3. Pound until chicken meat is thin and as even as possible. You are aiming for a 10x15-inch solid sheet of chicken meat. Remove top sheet of paper.
4. Arrange a layer of Genoa salami, then prosciutto, then mortadella over chicken breasts to within 1 inch of the edges.
5. Combine bread crumbs, Parmesan, parsley, 4 tablespoons of the olive oil and wine in a medium-size bowl. Spread mixture over cold cuts to 1 inch of the edges, pressing down firmly.
6. Beat eggs slightly. heat 2 tablespoons of the olive oil in a large skillet. Add eggs; scramble softly.
7. Arrange eggs over the bread-crumb mixture at the 10-inch edge closest to you and spread upward 6 inches and to within 1 inch of side edges. Line up sausages end to end in the center of eggs, parallel to 10 inch side.
8. Carefully roll up like a jelly roll with the help of the bottom sheet of paper.
9. Cut a double thickness of cheesecloth long enough to cover chicken plus enough to gather and tie at the ends. Carefully wrap around chicken roll. Tie ends and roll with kitchen twine to keep shape. Brush cheesecloth all over with remaining olive oil. Place chicken roll on a rack in a roasting pan.
10. Bake at 350 for 45 minutes. Remove from oven. Carefully cut twine and remove cheesecloth. Brush chicken roll with pan drippings; return to oven and continue to bake 15 minutes longer until lightly browned.
11. Remove cicken roll to a heated serving platter; let rest 1 minutes before cutting.
TO SERVE COLD: Remove from refrigerator about 30 minutes before serving.
