Stuffed chicken roll breast with proscuitto provolone, swiss chard and hard boiled eggs
Stuffed chicken roll breast with proscuitto provolone, swiss chard and hard boiled eggs
Recipe from Elena Faita
Ingredients
2 full deboned chicken breast around 1500gr
20 slices thin prosciutto
20 slices of provolone or mozzarella slices
300gr of blanched swiss chard or spinach leaves only.
4 semi hard boiled eggs (cook for 8 minutes once it start boiling)
Bolognese seasoning salt
5 tablespoons of olive oil
50gr of butter
3 whole branches of rosemary
2 whole branches of sage
1 white onion chopped
1 cup white wine
2 to 3 cups of hot chicken broth
Bechamel :*
50gr of butter
50gr of flour
2 cups chicken broth
Salt and pepper
Method
On parchment paper cut your chicken breast in butterfly style and side by side pound it with a tenderizer making a big slice 12×12’’ slice.
Season with Bolognese salt than add your prosciutto slices, provolone slices, swiss chard and last your semi hard boiled eggs.
Roll all ingredients together and tie with kitchen twine like a roast.
In a 28cm Julienne casserole add your olive oil butter at med high heat add your onion, rosemary and sage add your chicken roll and brown than add your wine a bit at med heat let the wine evaporate very slowly.
Add your broth a bit at a time cover slowly cook for 1 hour when it’s nice and brown you’ll have a nice brown sauce at the bottom of the casserole let it rest before you cut it and enjoy .
With the stems of the swiss chard cook them in the same water you blanched your leaves for 10 minutes with a bit of salt in the water remove ,drain in cold water and put in a ovenproof dish pour béchamel sauce and broil in oven until nice and gold serve with chicken stuffed roll .
You could also serve with roasted potatoes and green salad.
Share