My daughter and I make this in our Cooking School, which I write about on my blog/site UNCONFIDENTIALCOOK.COM. The recipe was handed down from my college roommate’s grandmother, who emigrated from Italy and was a fantastic cook.

  • Yield: 4 servings
  • Difficulty: Medium
  • Total: 30 minutes
  • Active: 45 minutes

Ingredients (8)

  • 1 1/2 pounds chicken
  • 1 stick butter, melted
  • Salt and pepper
  • 1 1/2 cups seasoned bread crumbs (1 1/2 cups plain crumbs, with 1 T grated Parmesan, 1 t. minced Italian parsley, 1 clove minced garlic, salt and pepper to taste)
  • 1/4 lb. salt pork, cut into thin strips
  • 1/4 lb. provolone, cut into thin strips
  • Bay leaves
  • Bamboo skewers (at least 6 inches long)


  1. Cut chicken into 2-inch strips (about 2 inches by 3 inches), and pound until thin.
  2. Brush with melted butter. Season with salt and pepper. Sprinkle with bread crumbs. Take 1 to 2 pieces of salt pork, 1 to 2 pieces of provolone and lay them on one end of the chicken strips. Roll tightly.
  3. Skewer with a bay leaf between each piece. Brush with melted butter, sprinkle with bread crumbs and broil for up to 8 minutes. Turn and repeat.