Baked chicken swivels. Stuffed. It is a second typical Sicilian dish of Syracuse, where it is sold in the street food stalls, that I loved. Just three ingredients: chicken breast, coppata bacon cut thin and provolone cheese or. Go straight from your butcher and ask for a chicken breast open to book, to make a roulade (roulade, roulade). And have a look at all my CHICKEN RECIPES to find some other tasty dish for the days to follow.
Take him home and beat him with a meat Pounder, then fill it and forget it in the fridge a few hours. The chicken rolls, then cut it into slices like sushi, and slips on a skewer as the chops. Grease the chicken swivels with extra virgin olive oil, a light dusting of bread crumbs and go in the oven. And for dinner you will have a delicious dish, that will please everyone, including children. I served with a mixed salad, still keeping a taste of summer, made with boiled potatoes, Green beans, tomatoes and fresh onion into rings. This recipe is from Sicily, because it is a typical preparation siracusana (do not forget to look in my SICILIAN RECIPES something that can inspire you).
You can use, If you prefer, even the Turkey Breast and replace the bacon with smoked ham (But attention to salt, limit yourself because the ham is salty), Cotto (I don't love him in dishes honestly) or with Bacon. If you decide to replace the caciocavallo, I recommend that you use a medium-aged cheese, that doesn't melt too easily.
a chicken breast open to book (500 grams)
100 grams of pancetta coppata in thin slices (or cooked or raw ham)
150 grams of cheese or provolone into thin slices
salt and pepper, to taste
breadcrumbs, to taste
extra virgin olive oil, to taste
To prepare the stuffed chicken baked swivels, you have to lay the chicken breasts on a sheet of parchment paper, cover it with another sheet and beat with a meat mallet until obtaining a uniform thickness of about one centimeter. Lightly salt and pepper, then arrange on chicken breast slices of bacon, in order to cover the chicken evenly.
Place over the bacon, Once again in an even layer, the caciocavalloo provolone. Roll up the chicken breast on itself, in the narrowest way possible, and wrap it in plastic wrap. Refrigerate for at least two hours.
After the rest time cut the ends of the chicken rollè (will be irregular, Cook too but don't give her guests!) and slicing the chicken roll into thick slices about two centimeters. Insert wooden skewers chicken swivels, While holding the swivel firmly. Gently skewers in breadcrumbs. If you want to exaggerate and get a more Golden appearance, before moving the skewers in the breadcrumbs grease swivels with very little extra virgin olive oil.
Preheat the oven at 180 degrees, arrange the stuffed chicken swivels on a baking tray lined with baking paper and bake for 15 minutes, Turning on themselves halfway through cooking. If they were not quite Golden, You can use the grill for a few minutes.
I recommend serving the swivels of chicken stuffed with a green salad or a mixed salad: I have prepared a simple but delicious with tomatoes, beans and boiled potatoes, fresh onion and oregano. Bon appétit!
MATCHING: We chose Nibiru, Vintage 2009, biodynamic red wine from the Colli Tortonesi Doc, produced by Andrea Tirelli, in the village of Costa Vescovato, in the province of Alessandria. A dry red wine, obtained from Nibiò, a local variety of Dolcetto grapes. It smells mainly of black cherry and ripe red berries, the palate is dry and tannic. Its tannins contrast well the fatness of the bacon and provolone cheese, While hints of black cherry create a pleasant contrast with the Breading and tasty roast.