This is a simple, cheap and delicious main course, perfect for even the youngest children, and for anybody not particularly fond of meat. It’s a very simple and inexpensive recipe, but it will turn your mundane chicken breast into something so special that your guests will be asking for second helpings! They are small rolls of chicken breast filled with cheese. Our chef decided to serve them with a side dish just as simple, healthy and natural: a salad of buckwheat and vegetables. In short, the perfect solution for a simple, light everyday lunch, perfect if you have a dress fitting coming up, or are simply going to too many parties! There only remains for you to get hold of some chicken breast, sweet peppers, courgettes, caciotta cheese, onions and buckwheat. If you don’t fancy the idea of accompanying these chicken rolls with a ‘grainy’ salad, you could serve them with a simple green salad or a side dish of cooked vegetables instead.
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
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"Cheese and black pepper" Handmade taralli
Strong ricotta cheese
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Caciotta Apulian Cheese
Chickpeas from Puglia 500gr
Beat the chicken breasts until they are about 1 cm thick, then cut them in half and put a few pieces of caciotta cheese in the middle. Roll the chicken breasts up on themselves and then wrap them in slices of bacon. Fry the rolls in a frying pan over a moderate heat on all sides. Dice the sweet bell pepper, courgettes and onion; put the buckwheat on to boil for 20 minutes in salted water. Once the buckwheat is cooked, drain it well and then fry in a saucepan along with the diced vegetables. Serve the rolls accompanied by the buckwheat and vegetables.
Bash the chicken breast until it’s about 1cm thick, then cut in half and place some pieces of cheese in the middle
Dice the peppers, the courgette and the spring onion; put the buckwheat on to boil for 20 minutes in salted water