Chicken and Veal Involtini

In a small pot on medium heat, heat the olive oil and sautÃ© the onion. Add the white wine, bay leaf, lemon juice, and zest and reduce by 90%, or until no liquid remains.
Add the cream and reduce by 90%; large bubbles should begin to appear. Add the chicken stock and heat to a simmer.
Strain the mixture through a fi ne sieve into a clean pot and check the seasoning. Before serving, whisk in the cold butter cubes then add the capers, parsley, and lemon segments.

Cut the 6 basil leaves into fi ne strips and set aside. In a small pot on medium heat, add the olive oil and sautÃ© the onion or shallot until translucent.
Deglaze with the white wine, then add 1/4 cup basil and the bay leaf. Reduce liquid by 80%, then add the cream and Marsala wine. Simmer for 5 minutes at medium temperature until liquid is reduced by 25%.
Season and strain through a sieve into a clean pot. Bring to a simmer, then stir in the fi nely sliced basil just before serving.

Trim and square up the veal sirloin. Save the trimmings and set aside.
Cut the sirloin through the middle about 90% of the way. Open it up to make a large rectangle. Pound with a meat mallet until 1/4-inch thick. Place on plastic wrap and roll up. Place in the refrigerator until needed.
In a blender or food processor, blend the veal trimmings and spinach. Blend until smooth then add the eggs. Continue to blend while very slowly adding the cream.
Scrape mixture into a bowl and add the toasted pine nuts, roasted garlic, and Gorgonzola cheese. Cover and refrigerate.

Debone the whole chicken, discard all the bones and cartilage, wrap the chicken in plastic wrap, and refrigerate.
In a blender or food processor, blend the chicken breast, basil, eggs, salt, and pepper until blended. Very slowly drizzle in the cream, then run the machine just until blended. Scrape the mixture into a bowl.
Fold in the cheese cubes, pancetta, tomatoes, and pistachio nuts.

Preheat the oven to 350ËšF
Roll out the veal sirloin and spread the veal mixture evenly across the length of the rectangle down one edge.Tightly roll up the sirloin. Wrap in plastic wrap, then in foil. Twist the ends of the foil to keep the roll tight; refrigerate.
Spread out a large piece of parchment paper and lay out the boneless chicken in the shape of a rectangle about 8 x 12 inches (approx. size). Spread chicken stuffi ng mixture evenly across the boneless chicken. Unwrap the chilled veal roll and place in the middle of the chicken rectangle. Using the parchment paper as leverage, wrap the chicken around the veal roll, then pull the parchment paper around the new roll. Wrap the new roll in foil, then twist the ends to ensure the roll stays quite tight. Refrigerate for at least 1 hour to rest.
Remove wrapped roll from refrigerator and place on a rack in a roasting pan. Bake for approximately 1 hour, or until the internal temperature reaches 170ËšF. Let rest for about 20 minutes.
Remove paper and foil from the cooked roll and place back on the rack in the baking pan and place under the broiler for about 7 minutes to crisp up the roll.
Cut the rolled meats into 8 slices, plate, and add a tablespoon each of the White Wine and Basil Marsala Cream sauces. Serves 8.
Tip: During the baking stage, donâ€™t let the oven get hotter than 350ËšF. If you do, the roll will defi nitely explode: the stuffi ng is highly sensitive to temperature.