Uccelli scappati, a traditional Tuscan recipe prepared with chicken breast and prosciutto, literally translates to "escaped birds." The name dates back to the time when hunters caught wild birds for this recipe. When their hunt was not successful however, they substituted thin chicken breasts rolled up to resemble little birds. The small rolls of chicken slowly cook with laurel leafs and are served as a main course paired with Chianti wine.
Melt the butter and oil together in a pan. Flatten the chicken breasts with a meat hammer. Coat in flour and fry until nearly cooked. Take the breasts out of the pan and add to each breast a slice of ham and a slice of cheese. Fold the chicken in two and place a toothpick in to keep it together. Return the chicken to the pan and cover with a lid to finish cooking. Take out of the pan, place in a dish and serve with the juices poured over.
An alternative way of cooking the “birds” is to flatten the breasts and place a slice of ham and cheese on top. Roll up and skewer closed with a toothpick. Cook slowly in a mix of butter and olive oil, turning on all sides and then cover with a lid to finish cooking. Serve with the sauce poured on top.