Chicken breast is one of the dishes that people cook very often, it's low in calories and very digestible.
This recipe can become a festive one as it presents itself well. You only need to pay attention to the size of the chicken breasts: you should buy the smaller ones so they can become one per portion...
INGREDIENTS:
Servings: 4
600-700g double chicken breast
200g mushrooms
4-5 slices of speck /smoked ham
1 medium potato
150g Stracchino cheese (creamy fresh cheese)
1 garlic clove
2 rosemary sprigs
salt
EVO oil
1. Peel a potato and boil it till it's ready.
2. Slice mushrooms and fry them with some EVO oil and a garlic clove cut in halves (remove it when the mushrooms are gold in colour)
3. Cut in stripes smoked bacon, or as I used, speck, add it to mushrooms and cook for a couple of minutes to add to the dish a nice smoky flavour.
4. Cut potatoes in small cubes and mix with mushrooms and speck.
5. Add Stracchino cheese and mix well, add some salt if needed.
Note: Stracchino is and nothern Italy young cow's cheese, has no rind, creamy texture and slightly soury taste. It's normally eaten by itself or spread on fresh bread. In some Italian regions it's used to fill in Focaccia or Piadina, typical bread Liguria and Emilia-Romagna.
If you cannot find this type of cheese, you may use Philadelphia or any fresh creamy cheese.
6. Divide the chicken breast in two parts, cut off if necessary the excess parts in order to have two neat filets.
7. Insert a sharp knife into the larger part of the meat and try to make a cut inside the meat to create kind of a pocket. Be careful not make holes in your the pocket...
8. Fill in the pocket with the filling you prepared before.
9. Seal the opening with some toothpicks.
10. In a glass/ceramic pot pore some EVO oil and place the chicken breasts inside.
11. Pour some more oil on top the meat and add some fresh rosemary.
12. Cover the pot with aluminum foil and cook in the oven at 250C for 30 minutes. Then uncover the pot and cook for 10 minutes more on the upper rack to brown the top a bit.
13. Serve with the it's sauce and Bon Appetit!!! But don't forget to remove the toothpicks...
Note: A piece of advice: To make a neat and sharp cut wait till the meat is warm, if it's hot you won't be able to cut it well.
With this recipe I don't suggest the measures of the ingredients. When it comes to cooking I never use precise quantity, it's either common sense or experience, unless when it comes to pastry. There the measures are VERY important!!
INGREDIENTS:
chicken breast slices
prosciutto crudo slices
mushrooms
Philadelphia cheese
EVO oil
1-2 garlic cloves
chilli
salt
1. Slice your mushrooms and start cooking them with the oil, garlic cloves and chilli
2. In meanwhile wash the chicken breast slices and dry them with paper towel. Salt them just a bit.
3. Lay the chicken with Prosciutto slices and roll them up with the chicken inside and Prosciutto outside. One slice of prosciutto per each slice of chicken. Fix the roll with the use of a toothpick.
4. Sear the rolls with the mushrooms and add Philadelphia cheese with some water to dilute. For example, for 300g of chicken you may add half a bowl of Philadelphia (that is about 125g) but it depend on how much sauce you prefer.
5.Cook rolls with the sauce for 10 minutes, if the sauce becomes too thick, add some more water. In any case the sauce consistency should be creamy at the end.
You've bought this sad and tasteless chicken breast and now don't know what to do with it.... Let us add some common ingredients to reinvent it!
Sorry, no intermediate picture for now....
INGREDIENTS:
1 whole chicken breast
1 handful of fresh green peas
1 sausage
1 egg
some grated Parmigiano
100-150g smoked bacon (slices)
EVO oil
salt
pepper
nutmeg
parsley
2 sprigs of rosemary
1.Wash and dry the chicken breast, dabbing it with a paper towel.
2. Make sure there are no bones and if you find any then cut them out without breaking the whole piece.
3. Start opening the chicken as it called "like a book", being very careful cut from the centre to the side dividing into two. Do the same at the the other side and open the chicken breast in order to have a large slice of meat.
4. Cut off the parts that are in excess. We need a neat thick slice of meat.
5. Mince the small pieces of chicken that you cut off with a sausage, 1 egg, Parmigiano. Add salt to taste, some pepper, parsley and nutmeg.
6. In a bowl mix the minced meat and green peas manually.
7. Salt the chicken breast and add some pepper if you like it.
8. Spread the meat mix on the chicken breast and form a roll.
9. Dress nicely the roll with bacon, place it the baking form where you poured some olive oil (1-2 tbs), pour some more olive oil on top the roll.
10. Cook in the preheated oven for about 40 minutes at 200C.
2. Slice mushrooms and fry them with some EVO oil and a garlic clove cut in halves (remove it when the mushrooms are gold in colour)
Note: Stracchino is and nothern Italy young cow's cheese, has no rind, creamy texture and slightly soury taste. It's normally eaten by itself or spread on fresh bread. In some Italian regions it's used to fill in Focaccia or Piadina, typical bread Liguria and Emilia-Romagna. 
7. Insert a sharp knife into the larger part of the meat and try to make a cut inside the meat to create kind of a pocket. Be careful not make holes in your the pocket... 
