Flavored sumptuously with a mustard paste, provolone cheese, prosciutto, sage, and more, these spirals taste as splendid as they look but are simple to prepare.

Serves 4
Ingredients:

• 4 boneless, skinless individual chicken breasts, pounded thin
• 1 1/2 tablespoons minced fresh sage or 2 1/4 teaspoons dried sage
• 4 thin slices provolone cheese
• 4 thin slices prosciutto
• Paprika

• 1 1/2 tablespoons prepared Dijon mustard
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 garlic clove, minced
• Pinch of salt
• 3/4 cup dry white wine
• 1/4 cup chicken stock
• 1 teaspoon prepared Dijon mustard

1. At least 2 hours and up to the night before you plan to smoke the chicken, combine the paste ingredients in a small bowl. Rub the paste thoroughly over the chicken, wrap it in plastic, and refrigerate for at least 1 1/2 hours.

2. Bring your smoker to its appropriate temperature.

3. Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes.

4. Lay one breast on a plate and sprinkle it with one-quarter of the sage. Trim one cheese and one prosciutto slice, if needed, to fit the surface of the chicken as completely as possible. Top the breast with the cheese and then the prosciutto. From one of the long sides, roll the breast up, snug but not tight, and secure it with toothpicks or kitchen twine. Repeat with the remaining breasts, sage, cheese, and prosciutto. Sprinkle the chicken liberally with paprika on all sides.

5. Transfer the chicken to the smoker and cook it until the juices run clear when a skewer is inserted into a breast, about 25 to 30 minutes at a temperature of 225 degrees F to 250 degrees F.

6. While the chicken smokes, warm the oil and butter in a small saucepan over medium heat. Stir in the garlic and cook for 1 minute. Add the wine, stock, mustard, and salt, and simmer until the sauce is reduced by one- half. Keep the sauce warm.

7. With a sharp knife, slice each chicken breast into 4 or 5 spiral rounds. Arrange the slices on individual serving plates and spoon the sauce equally over each plate. Garnish with sage, if you wish, and serve immediately.