It thinks it’s a roast but it’s much more: the Stuffed chicken breast roll it’s a second original and fastperfect for any occasion.

To prepare it, the chicken breast it will be opened as much as possible and stuffed as desired (here with ham and smoked scamorza), and then closed on the short side and sealed with kitchen string, exactly like any roast.

The cooking is also similar to that of the classic meat roll: the parcel will be browned in a pan over high heat, so that the meat juices do not escape. Wine, aromatic herbs and granular broth will serve to flavor everything and create a tasty and succulent base sauce. As tradition dictates, the roast does not require an oven: cooking will be slow and in the appropriate pan, with the lid sealed.

20 minutes are enough to bring to the table a second course of genuine, stringy meat with a surprising flavour; a dish capable of satisfying the palate of adults and children.

To fill the roll, a few slices of cooked ham and smoked scamorza will be enough; alternatively it is possible to combine the dish with the classic Roman saltimbocca filling: ham and sage will be the crowning glory of a perfectly balanced dish.

Cut a chicken breast into a book and stuff it with cooked ham and cheese. Roll up on itself and tie with kitchen twine. Heat a little oil in a pan and brown the chicken on both sides, adding the wine. Add the aromatic herbs, the granular broth, a pinch of salt and a little water. Cook with the lid on for about 20 minutes over low heat, if necessary add a little more water during cooking. Once cool, release the string and cut into slices. Arrange the slices on a serving plate, heat the cooking juices and pour over the chicken slices.