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.
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.