Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Course: main course
Style: modern
Level of difficulty: medium 
Preparation time: 50 min.
Created by: Stefano Cavada

     

Print  
   Stuffed chicken breast, wrapped in Speck Alto Adige PGI

2 chicken breasts
75 g cream cheese spread
25 g grated parmesan
1/2 dessert spoon Dijon mustard
Chopped chives
10 slices Speck Alto Adige PGI
A few sprigs of rosemary

4 chicken breasts
150 g cream cheese spread
50 g grated parmesan
1 dessert spoon Dijon mustard
Chopped chives
20 slices Speck Alto Adige PGI
A few sprigs of rosemary

8 chicken breasts
300 g cream cheese spread
100 g grated parmesan
2 dessert spoons Dijon mustard
Chopped chives
40 slices Speck Alto Adige PGI
A few sprigs of rosemary

  

Preparation

Use a knife to cut a pocket into the side of each chicken breast. In a bowl, combine the cream cheese spread, grated parmesan, mustard and some chopped chives.

Stuff the pockets of the chicken breasts with the filling.

Lay five slices of Speck Alto Adige PGI side by side and lengthways on a chopping board.

Lay one chicken breast in the centre of the sliced Speck Alto Adige PGI. Wrap the slices tightly around the chicken to ensure that the filling is sealed in.  

Place the chicken breasts in a baking dish with a few sprigs of rosemary and cook in a preheated oven (200 °C static/180°C ventilated) for 25-30 minutes.

Serve the chicken breasts with a small mixed salad.

 
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Polenta wrapped in Speck Alto Adige served over peperonata - recipe

Polenta wrapped in speck and served over peperonata

You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...

to the recipe

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

to the recipe

Rösti with Speck Alto Adige PGI - recipe

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Granola with Speck Alto Adige PGI – Recipe

Fried egg on a dark plate with crunchy granola and slices of Speck Alto Adige PGI, next to rolled speck on a wooden board.

A savoury, crispy granola with Speck Alto Adige PGI, oats, almonds and mild spices.

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe

Fig salad with Speck Alto Adige, hard cheese and balsamic glaze - recipe

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.

to the recipe

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage - recipe

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

to the recipe

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe