Chicken roll ups with fontina cheese
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 recipes 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.