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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 four 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.
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