Ingredients for 2 people

- 3 chicken steaks (thin cutting)
- 60 g of aged cheek lard by Terre Ducali
- Grated Parmigiano Reggiano cheese
- 4 sage leaves
- 1 small sprig of rosemary
- 1 garlic clove
- Half a glass of dry white wine
- Salt to taste
- Extra virgin olive oil

(From the blog Cucchiaio e Pentolone)

Procedure

Tenderize the chicken steaks and cut them lengthwise to obtain six strips; sprinkle them with plentiful Parmigiano Reggiano cheese and crumble over the meat a couple of sage leaves, some rosemary leaves and some cheek lard slices. Then roll up the chicken strips very tightly. Stretch out the cheek lard slices on the cutting board, by slightly overlapping them two by two and thus obtaining six strips: lay the chicken roulade on the extremity and completely wrap it into the cheek lard slices. Wind up each roulade with plastic wrap in order to carefully compact them; pour three tablespoons of oil in a pan and add the garlic clove, two sage leaves and the remaining rosemary. Brown the garlic, remove the plastic wrap and add the chicken roulades; stir-fry them on every side over a fast heat. Simmer with white wine until reduced, cover with a lid and cook for approx. 10 minutes. If the gravy becomes too dry, add a couple of tablespoons of hot water. Season to taste and the dish is ready to be served.