Rolled Chicken with Prosecco

The Rolled Chicken with Prosecco is perfect for all occasions. Great for a very special Holiday Menu. Cooking a good second course of meat is not easy, especially when it comes to Roast: the risk of obtaining dry and stringy meat is always lurking but to be on the safe side you can prepare the Chicken Rolled with Prosecco. Perfect for more or less formal occasions, thanks to its tasty filling it will make you look great. 

To cook the Roast Chicken Recipe you don't need many ingredients. Get a slice of chicken breast rather large, asking directly to the butcher to prepare it, breadcrumbs, Grana and Amaretti: they will give the dish an incredible flavor that goes well with that of Prosecco. Clearly no one forbids you to use your favorite filling to stuff chicken slices: it will still be delicious.

Ingredients for 4 people

1 kg of open Chicken Breast

100 g breadcrumbs

100 g of Parmigiano Reggiano

1 Egg

5 Amaretti

Flour to taste

2 sprigs of Rosemary

2 glasses of Prosecco White Wine

500 ml vegetable broth

salt to taste

Pepe to taste

2 tablespoons Extra Virgin Olive Oil

Procedure

To prepare the Prosecco Chicken Roll, start with the filling. In a bowl put the breadcrumbs, Parmesan, a pinch of salt and ground pepper and stir quickly. Then add the crumbled macaroons with your hands.

Then add the egg and half a ladle of broth, stirring so as to obtain a moist mixture. Spread the slice of chicken breast on the work surface, salt and pepper it then distribute the filling keeping a couple of centimeters from the edges. Roll tightly and stop with kitchen string at the ends and along the entire length. Pass the roast chicken in flour then transfer it to a pan with oil and brown it well on all sides. Add the sprigs of rosemary to give perfume and blend with white wine. Once the alcohol has evaporated, add 3 ladles of broth and cook the Prosecco Chicken Rolled for an hour and a half, turning it occasionally. Serve it cut into slices after letting it rest for a few minutes, accompanying it with the cooking stock and a side dish to taste.

Variants and Alternatives

As mentioned in the introduction, you can customize the filling to your liking. To obtain an even tastier cooking bottom, also add a couple of tablespoons of mixed for sautéing: you will get a really amazing sauce.

Recommendations

To get a large slice from a chicken breast you need to get a whole chicken breast and with a sharp knife. Cut it to a third of its thickness from right to left, but without reaching the bottom. Then cut it to 2/3 of the thickness from left to right, always without reaching the bottom. In this way, enlarging it, you will have a large enough slice to be stuffed.

Preservation

The Prosecco Chicken Rolled can be kept in the refrigerator in an airtight container for 2-3 days. I advise you to heat it in a pan before consuming it.

 Cà Val Valdobbiadene Prosecco Superiore Brut Millesimato 

Proseccos differ from traditional method sparkling wines because their second fermentation is done in closed tanks, rather than in bottle, which means they don't show the brioche notes from lees aging. Sea spray and fresh pears on the nose lead to an austere, decidedly saline and deeply stony wine that brings to mind slate, flint and a stroll by the ocean. The bubbles are fine, the mouthfeel creamy, and the acidity razor sharp, coming together in a taut, intense experience that persists on the finish. Tastes bone dry. Not hard to see why this is the best-selling Prosecco.

 

Decanter 92/100

CONSUMPTION TIPS

Gradual cooling in the refrigerator, without excessive temperature changes. To fully appreciate the product, the glass is the most suitable to, serve at 6-7C °