Instructions: 1. Heat the olive oil in a medium saucepan over medium heat.

2. Saute the onions and garlic until golden. Add the pork and season with salt and pepper.

3. Cook the meat, crumbling with a fork, for about 10 minutes. Stir in the rosemary.

4. Remove the mixture from the pan with a slotted spoon, and remove all but 2 Tbsp. of the pork fat.

5. Lay the chicken breasts flat and season with salt and pepper.

Divide the pork mixture among the fillets and roll up each tightly.

6. Fasten each roll with two toothpicks inserted lengthwise.

7. Heat the saute pan with the reserved pork fat over medium-high heat until almost smoking. Saute the chicken on one side for 3-4 minutes or until golden brown.

8. Turn the heat to medium and continue cooking until cooked through, 5-6 minutes.

9. Serve with sauteed escarole.

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