It's always something

So you start out with perfectly low-calorie chicken breasts, sliced thin the long and wide way. Nice low-cal ingredient.

But you turn them into involtini: a slice of prosciutto, a good chunk of cheese, just a hint of pepperoni in the middle because I didn't have any roasted peppers handy, all rolled inside the pounded chicken.

Brown in butter and olive oil, and braise in dry vermouth and chicken stock, with herbs to taste.

Serve with risi e bisi, generously sprinkled with grana.

And damn, if you haven't added some wicked calories.