Fried Chicken with Salametti thin sliced Marsala

Portions

4 servings

Preparation

20 minutes

Cooking

25 minutes

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INGREDIENTS

  • 4 boneless chicken breasts
  • 1/2 package (100 g or 40 slices) thin-sliced Fantino&Mondello Salametti Marsala
  • Roasted red pepper pesto
  • 200 g strong cheddar
  • 20 asparagus spears
  • A few basil leaves
  • Salt and pepper to taste
  • 1/2 cup flour
  • 1 egg
  • 1/2 cup Italian or Panko-style breadcrumbs
  • 3 tbsp grated Parmesan cheese

PREPARATION

  1. Bring water to a boil in a large saucepan.
  2. Split the chicken breasts in half but leave them attached along their long sides. Use scissors to cut a freezer bag (Ziplock style) in half and place the open chicken breast on top.
  3. Fold the top part of the freezer bag over the chicken and flatten the meat with a kitchen mallet.
  4. Spread out a sheet of plastic wrap (Saran Wrap) and place the flattened chicken breast on top. Discard the used freezer bag. Dab the roasted red pepper pesto all over the breast.
  5. Place ten slices of Fantino&Mondello Salametti Marsala on the pesto along the centre of the chicken breast.
  6. Cut the cheddar cheese into small sticks and place on top of the Salametti slices.
  7. Cut off the asparagus tips and place 4-5 spears on each chicken breast.
  8. Distribute basil leaves on chicken breasts, then add salt and pepper to taste.
  9. Fold the chicken then roll it in the plastic. Tie knots at the ends of the rolls to prevent water from penetrating.
  10. Place the plastic-wrapped chicken rolls in the boiling water and cook for 20 minutes.
  11. Remove the rolls from the boiling water and allow them to cool for a few minutes. Gently remove the plastic from around the chicken.
  12. Roll the chicken in the flour, then in the egg, and finally, in the Italian breadcrumbs mixed with Parmesan.
  13. Deep-fry in a deep-fryer for 2 minutes.
  14. Let the chicken rest on the counter for 2 minutes before serving with salad or potatoes.

 

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