Chicken Rollatini

Ingredients

• 1 slice country white bread
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fresh sage
• Kosher salt and freshly ground pepper
• 2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
• 8 chicken cutlets (about 1 1/2 pounds)
• 8 slices pancetta (about 2 ounces)
• 1 cup low-sodium chicken broth
• 2 cloves garlic, chopped
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 head escarole or chicory, trimmed and roughly chopped
• 1 tablespoon unsalted butter

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