Involtini di Pollo con Speck e Taleggio (Chicken Rolls with Speck and Taleggio)
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Ingredients
- 4 skinless chicken breast fillets
- 80 g speck, diced
- 100 g taleggio
- 8 fresh sage leaves
- 100 ml white wine
- 20 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 47.9 g
- Carbohydrate
- 0.4 g
- of which sugars
- 0.3 g
- Fat
- 21.4 g
- of which saturates
- 10.1 g
- Fibre
- 0.1 g
- Salt
- 1.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Butterfly each chicken breast and flatten between sheets of cling film.
- 2
Scatter the speck, sliced taleggio and sage leaves over each piece, then roll up tightly and secure with cocktail sticks.
- 3
Heat the olive oil and butter in a large frying pan and brown the rolls all over for 5 minutes.
- 4
Pour in the white wine, cover and simmer for 15-18 minutes, turning once, until the chicken is cooked through with no pink remaining.
- 5
Remove the cocktail sticks, slice and serve with the pan juices.
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