Stuffed chicken breast, wrapped in Speck Alto Adige PGI

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

     

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  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 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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