Filled chicken breast is a tasty dish that can be used both as a second and as appetizer for special occasions. Excellent flavor provided by cheese and speck, refreshed and flavored with rosemary for baking, which can also be grilled.
The oven is certainly more complete but in the absence of this equipment put them on the grill by turning them often to get a uniform cooking. To prepare the stuffed chicken breast you will have to cut the meat fins and use other common ingredients for Italian cuisine. For cheese you can buy slices that are ready, very thin.
Print Recipe
FILLED CHICKEN BREAST
Instructions
Cut the breast on the center up to reach the half thick (1) and then cut them along the thickness to halve (2). Do the same with the other half of your chest (3). Then cut it into two to get a long, narrow slice, with the same size as the speck slice.
Begin to prepare the filling by laying the chicken breast slice on a chopping board (4), and add a pinch of salt. Take the leerdammer slices and cut them with the same shape and size of chest. Then place the cheese on top of the meat to cover the whole slice (5). Then take the slice of speck and put it over the same axis exactly above the cheese (6).
Now sprinkle with a few black pepper and then start rolling the slices (7), then stopping them with a toothpick. So start to turn the slices on each other so they roll and stop them. Then cut the roll over the width in about three parts (8), stopping each part with a toothpick (9).
Then put a piece of rosemary sprig into the roll of meat (10). Take a casserole and pour some olive oil (11) before laying the chicken rolls, sprinkling with pepper and lightly salty.
Then bake it the oven (12), preheated at 180°C for about half an hour, taking care to turn the roll after 15 minutes. Once ready, take off and serve hot, topping with the melted cheese found on the bottom of casserole.
