Chicken with herbs and provolizia in pastry (en croute)

Method

1. Dice the chicken into approximately 1 cm pieces.
2. Let it rest in the fridge for 6 hours, soaked in milk, to make it tender.
3. Season with salt, pepper and finely minced herbs.
4. Mix in half a package of Provolizie, cut into strips.
5. Spread out the puff pastry and cut out some rectangles (approximately 15x10 cm).
6. Put 1 Auricchio slice at one edge and add a spoonful of the pickled chicken.
7. Roll up into a cylinder, brush it with the beaten egg and slash the surface with a knife.
8. Now lay these roulades on an oven tray with greased paper and bake at 180°C for around 14 minutes.
9. Remove from the oven and serve at once.

Chef's tip

You can sprinkle some sesame seeds on the rolls before baking them.

Serving suggestion

Serve with a large leafy salad or vegetable side-dishes.

Wine selection

Chianti, Bardolino, Cabernet, Sangiovese or Chardonnay.

Family tip

If Auricchio Piccante is too savoury for you then try out Auricchio Dolce for a milder taste!

Dish history

This is an easy recipe for a very tasty meaty snack! The chicken breast, marinated in milk, herbs and spices, is baked in a pastry crust and makes a very versatile dish: you can serve it as an appetiser at the beginning of a meal, you can dice it up to serve it as a snack for an aperitif, or you can serve bigger portions, surrounded by salads and veggies, to create an all-in-one course. What are you waiting for? Try it out!