ITALIAN RECIPES BY:

Chicken with herbs and provolizia in pastry (en croute)

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Chicken with herbs and provolizia in pastry (en croute)
  • 42%
    832.2 kcal
  • 99%
    49.5 g
  • 61%
    54.78 g
  • 12%
    33.16 g
  • 0%
    0.796 g

    Preparation time

    0:30 min + 6:00 hrs soaking time

    Cooking time

    0:15 min

    Difficulty

    medium

    Servings

    serves 4

Ingredients

  • 2 packages Provolizie Auricchio piccante, thin slices
  • 2 chicken breasts
  • 2 rolls ready-to-use puff pastry
  • 1 egg
  • milk (optional)
  • Cannamela sage
  • Cannamela organic rosemary
  • Cannamela organic thyme (optional)
  • Cannamela organic black pepper
  • salt
  • >> Our wine picks:
  • Zonin Chianti DOCG
  • OR: Zonin Bardolino DOC
  • OR: Zonin Cabernet
  • OR: Santa Margherita Sangiovese DOC Maremma Toscana
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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.
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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!

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