“Rotolo” translates from Italian as “coil.” It's a common cooking technique used with larger sheets of pasta, or pieces of meat that are pounded flat. This dish works great with chicken breast, but would also work with a tender cut of pork.

• Use the flat end of a meat tenderizer or a rolling pin to pound the chicken breast until it's 3.8" thick. Sprinkle each side with salt and pepper.

• Place a small skillet over medium heat. Place pine nuts in the skillet and shake every 30 seconds to 1 minute and turn off the heat as soon as you smell them toasting. Transfer nuts to a separate container.

• Place the small skillet back over medium heat and once it is warm add 1 tablespoon olive oil, vegetables, and garlic. Stir the vegetables frequently for 5–7 minutes. Add the currants and cook for 1 minute until warm. Use the back of a spoon to crush them. Cook for 3–4 minutes. Once most of the juices have evaporated, stir in herbs and nuts.

• Spoon the mixture onto the widest end of the chicken breast, and roll toward the narrow end. Use kitchen twine or toothpicks to hold it together. Wipe out the skillet.

• Place the skillet over medium heat and once heated add 1 tablespoon olive oil. Place the chicken in the skillet and cook for 2–3 minutes, make a quarter turn and cook for another 2–3 minutes. Continue cooking and turning for 8–12 minutes. Remove twine or toothpicks and slice the chicken into ¾" rounds. Serve immediately.

Currants are Historically Current

Currants are a tiny, tart fruit that grows on a small bush and are very high in vitamin C. During World War II, fruit that was high in vitamin C was incredibly hard to import into Britain so the British government encouraged its citizens to grow currants that were then turned into a syrup and given to children.