Chicken breast with Speck Alto Adige PGI

Course: main course
Style: modern
Level of difficulty: difficult
Preparation time: 60 min.
Created by: Herbert Hintner


  Chicken breast with Speck

75 g Speck Alto Adige PGI  
1 chicken 
125 g chicken breast 
80 g cream 
½ egg white 
½ garlic clove 
½ rosmary sprig
salt, pepper
Side dish:
1 white carrot  
1 blue carrot  
1 parsnip 
25 g tigernut
salt, pepper
150 g Speck Alto Adige PGI 
2 chicken 
250 g chicken breast 
160 g cream 
1 egg white 
1 garlic clove 
1 rosmary sprig
salt, pepper
Side dish:
2 white carrots 
2 blue carrots 
2 parsnip
50 g tigernut
salt, pepper
300 g Speck Alto Adige PGI  
4 chicken 
500 g chicken breast 
320 g cream  
2 egg white  
2 garlic clove  
2 rosmary sprig
salt, pepper
Side dish:
4 white carrots  
4 blue carrots  
4 parsnip 
100 g tigernut
salt, pepper


Cut the chicken breast into small pieces, combine with cream and egg white, season with salt and pepper and briefly place it in the freezer. Afterwards purée softly, cut 100 g Speck Alto Adige PGI into cubes, add it to the chicken and leave it to cool. Divide the chicken, use chicken legs elsewhere. Parry the chicken breast (with skin) and carefully cut a small hole into it. Stuff the chicken-Speck mixture into the hole with a pastry bag. Season the filled chicken breasts with salt and pepper, roast gently in olive oil on the skin-side, add garlic and rosemary, turn it and roast it on the other side. The roasting procedure takes about 7 minutes on each side. Drain the sauce of the roast and keep warm.

Root vegetables:

Clean the vegetables and cut them into pieces, steam them in a frying pan with olive oil for 15 minutes. Grind the tiger nuts and add them.

Serving suggestion:

Distribute the root vegetables on the plates, cut the chicken breast angularly and place it on top. Garnish it with the gravy and at the end complete the dish with 50g Speck Alto Adige PGI cubes.


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