(Italian stuffed chicken)
4 Chicken breasts
150 g Pancetta
250g Baby plum tomatoes
250g Soft cheese
12 Whole olives
1 White onion
Dry white wine
4 Petti di pollo
150 g Pancetta
250g Formaggio soffice
12 Olive Nocciolate
1 Cipolla bianca
Vino bianco secco
È ora di cucinare!
Finely chop the onion (cipolla bianca) and dice the baby plum tomatoes (pomodorini).
Heat a little extra virgin olive oil in a non stick pan and cook the onions, tomatoes and olives on high heat with a sprinkling of oregano and rock salt (sale grosso) to taste.
When the tomatoes become soft add a splash of white wine
Squish the pomodorini with a wooden spoon while they cook. When the pan is full of juice remove from heat and transfer into a roasting tray
Che buon profumo che c'è in casa!
Ask your grown up to help you for this next step.
Very carefully slice along the chicken breast. Make sure you leave a couple of centimeters either side.
In a bowl mix the soft cheese (formaggio soffice) with the rocket and a little salt and pepper.
Stuff the chicken with the cheese mixture
Wrap the chicken breasts with the pancetta
Place them on top of the tomato mixture and cook in a preheated oven at 200°C for 30-35 minutes
Cooking times will vary depending on your oven and the size of the chicken so be sure to test one before serving.
I Consigli di Melissa
Here I've used oregano but you can also use other herbs to flavour this dish. Try using bay leaves or basil leaves sono deliziosi!
You can stuff the chicken with anything you like. It works well with salsiccia secca (dry cured Italian sausage) peppers, mushrooms and spinach.
Prosciutto di Parma is also delicious if you want to try something different to pancetta.
Make sure you have plenty of crusty bread on the table. The aromatic juice is buonissimo vorrei fare la scarpeta col pane di sicuro!