Last weekend I taught a cooking class for making heart shape ravioli with ricotta and speck. The class was an early call for Valentine’s, participants were cooking in couples, either with their own partner or with some other single soul. It was fun and the ravioli came out really delicious!
At the end of class I had some leftover of Speck Beretta, so I decided to use it for making a quick lunch. In my fridge I had some chicken and some blue cheese. I whipped them all together into this easy dish.
Here is the recipe!
Ingredients (serves 2):
- 1 large chicken breast, skinless and boneless
- 80 gr speck
- 50 g blue cheese
- fresh rosemary
- salt and pepper
- 1/2 glass of dry white wine
- 3 tbsp olive oil
- 1/4 onion, chopped
- 1 cup chicken broth
Slice up the chicken breast into small and thin slices and butterfly each slice.
Chop up the speck into small pieces
grab some blue cheese
and put one little piece on one slice of chicken,
follow with some speck and a bit of rosemary
Roll it up and fix it with a tooth stick
Continue with the remaining slices
In a skillet saute’ onion and oil until the onion is soft
add the chicken rolls, season with salt and pepper and stir around
flipping the rolls from time to time so they get some “color” on each side. Add some fresh rosemary
Pour in the white wine, turn on the heat and let the alcohol evaporates
Add the chicken broth, bring it to a simmer, cover with a lid and let cook on low for about 30 min.
When the meat is nice and tender and the liquid has all absorbed, turn off the heat
and serve your chicken rolls! You can paid them with some mashed potatoes, fresh salad, grilled veggies or whatever else makes your skirt fly up!