Chicken and Pork Rollatini (Rolinhos de peito de frango recheados com lombo de porco)

In a medium saucepan, over medium heat, caramelize the garlic in olive oil, stirring occasionally with a wooden spoon, until soft and fragrant (about 2 minutes)

Add the pork loin, half of the salt, black pepper, and rosemary

Cook, stirring occasionally, until the meat is tender and falls apart easily (about 5 minutes)

Transfer to a processor, add the bacon, and blend until smooth. Reserve

Using a meat pounder, finely chop the chicken breasts

Season with the remaining salt

Divide the reserved filling among the chicken breasts, roll up tightly, and secure with toothpicks

In a large skillet, over low heat, melt the butter

Add the rolled chicken breasts and cook, turning occasionally (about 10 minutes)

Transfer to a baking dish, remove the toothpicks, and add the wine

Simmer until the wine has reduced slightly (about 5 minutes)

Add the chicken broth, stir to combine, and simmer for 5 minutes

Transfer to a serving dish, garnish with fresh rosemary, and serve immediately

480 calories per serving

Note: After rolling, the chicken breasts can be stored in an airtight container in the refrigerator overnight

For a wine pairing, consider a fruity and medium-bodied red like Chianti Vernaiolo 97 from Rocca delle Macie, Italy ($12.50) or a rich white like Montes Alpha Chardonnay 97 from Chile ($19.50).