March 22, 2013, Cooking, Cuisines, Food, Food & Groceries, Hobbies & Leisure, Italian Cuisine, Meat & Poultry, Meat & Seafood Recipes, Meat & Seafood Recipes, Mediterranean Cuisine, Recipe, Recipes, Secondi

Chicken roll ups with fontina cheese

Quajette
These chicken roll ups with fontina cheese are a variation over the traditional ‘quajette’ recipe from Piedmont. Normally quajette is made with veal, but with the vast number of veal roll up recipe you find in every corner of Italy, I need a little variation. And substituting veal with chicken breast turned out to be a delicious idea. Just give it a go.

The recipe calls for fontina cheese which can be really hard to find outside Italy. If you need a substitute use emmenthaler or in case of emergency mozzarella. The important thing is not to choose a cheese as dry as parmesan or Grana Padana.

 Ingredients
8 thin slices of chicken breast /2 breast filets
1 tbsp bread crumbs
100 g fontina cheese
2 egg yolks
4 anchovies
Sage, thyme, marjoram, salt and pepper
50 ml Marsala wine
6 slices of lardo or bacon.
Butter for frying

Preparation
If you have to slice the chicken breast yourself, place a flat hand on top of one breast filet and slice the chicken horizontally as thinly as possible. One breast filet should give you at least 3 slices. (Italian butchers make that 5-6).
Mix bread crumbs with egg yolk, mashed anchovies and herbs.
Place a spoonful of the herb mixture on each slice of chicken.
Place a stick of fontina cheese in the middle and roll the chicken around the stuffing
Wrap each chicken roll up with fontina cheese in a slice of lardo or bacon
Fry in olive oil for 5 minutes
Pour a glass of Marsala over the meat and let it simmer under lid for 10 minutes.
Serve the chicken roll ups with fontina cheese with bread or roasted potatoes.

More chicken recipes

Chicken pate recipe

Easy chicken dishes: Chicken in chili and tomato sauce from Potenza

Hot roasted Tuscan chicken

Chicken roll ups with fontina cheese

Promote Post

Enjoyed this post?

A groan grasps the peanut near the offending anthology.A groan grasps the peanut near the offending anthology.

2 Comments

March 22, 2013 3:39 pm

Leigh

Looks delicious.
I find cutting chicken breasts when they’re partially frozen the easiest thing to do. And Fontina would be more interesting than a mozzarella in the middle.

April 08 2013 12:07 pm

admin

Good tip. By the way I have come across various Fontina substitutes in Italian supermarkets. They are sold under names such as Fontal, Fontinella and Fontella and some of them may have made it abroad.

Posting your comment...

Leave A Comment


Subscribe to this comment via Email

http://italiannotes.com/wp-content/themes/press