Tender and flavorful chicken rolls, wrapped in prosciutto and finished with a truffle dressing, served with fresh arugula.
Videoricetta
Ingredienti
- 8 thin chicken breast slices
- 100 g cooked ham (prosciutto cotto)
- 100 g provola or fontina cheese
- Truffle cream
- 40 ml "Whynot Tartufo" glaze by Acetificio Andrea Milano
- Butter
- Extra virgin olive oil
- White wine
- Sage
- Salt and pepper
Procedimento
Preparing the roulades
- Lightly pound the chicken cutlets.
- Season with a little salt and pepper.
- Spread a thin layer of truffle cream over each.
- Add ham and cheese.
- Roll them up and secure with a toothpick.
Cooking
- Heat a pan with butter, oil, and sage.
- Brown the roulades on all sides.
- Deglaze with white wine.
- Cover and cook for about 15 minutes.
Finishing
- Remove the toothpicks.
- Arrange the roulades on a plate.
- Add the Whynot Truffle glaze.
- Garnish with fresh herbs.
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Chicken roulades with truffle
Tender and flavorful chicken rolls, wrapped in prosciutto and finished with a truffle dressing, served with fresh arugula.
Ingredienti
- 8 thin chicken breast slices
- 100 g cooked ham (prosciutto cotto)
- 100 g provola or fontina cheese
- Truffle cream
- 40 ml "Whynot Tartufo" glaze by Acetificio Andrea Milano
- Butter
- Extra virgin olive oil
- White wine
- Sage
- Salt and pepper
Procedimento
Preparing the roulades
- Lightly pound the chicken cutlets.
- Season with a little salt and pepper.
- Spread a thin layer of truffle cream over each.
- Add ham and cheese.
- Roll them up and secure with a toothpick.
Cooking
- Heat a pan with butter, oil, and sage.
- Brown the roulades on all sides.
- Deglaze with white wine.
- Cover and cook for about 15 minutes.
Finishing
- Remove the toothpicks.
- Arrange the roulades on a plate.
- Add the Whynot Truffle glaze.
- Garnish with fresh herbs.