Chicken rolls with pesto, speck, and provola cheese
Ingredients · Servings 3
- 400 g Chicken (breast)
- 50 g Speck
- 90 g Provola
- Basil leaves
- 20 g pine nuts
- 40 g Pecorino
- Egg
- Breadcrumbs
- 00 flour
- Seed oil
- Sale
- Baby
Method
- Combine the basil, pine nuts, pecorino, oil, salt, and pepper in a bowl and blend. Flatten the chicken breast and place a spoonful of pecorino on top.
- Combine the basil, pine nuts, pecorino, oil, salt, and pepper in a bowl and blend. Flatten the chicken breast and place a spoonful of pecorino on top.
- Combine the basil, pine nuts, pecorino, oil, salt, and pepper in a bowl and blend. Flatten the chicken breast and place a spoonful of pecorino on top.
- Combine the basil, pine nuts, pecorino, oil, salt, and pepper in a bowl and blend. Flatten the chicken breast and place a spoonful of pecorino on top.
Combine the basil, pine nuts, pecorino, oil, salt, and pepper in a bowl and blend.
Flatten the chicken breast and top with a spoonful of pesto, a slice of speck, and a slice of provola. Roll up and secure with toothpicks.
Dip the rolls first in the flour, then in the egg, and finally in the breadcrumbs. Cook the breaded rolls in the pan for 4 minutes on each side.
Serve!
