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Chicken stuffed with truffled cheese wrapped in speck

From Great Food Live
This luxurious main course from Giancarlo Caldesi combines succulent chicken with garlic and chive crushed potatoes and a crisp green salad

Chicken stuffed with truffled cheese wrapped in speck

Method

1. Preheat the oven to 180C/gas 4.

2. Oil a 5cm diameter ring.

3. For the chicken: slice a 2cm incision at the thick end of each chicken breast. Insert a slice of truffled cheese into each of the pockets you have created.

4. Lay 3 slices of speck on a chopping board, making sure they slightly overlap. Season 1 stuffed chicken breast with salt and pepper and lay it on top of the speck slices. Roll the speck tightly around the chicken breast. Repeat with the remaining chicken breasts and speck.

5. Heat 2 tablespoons olive oil in a frying pan, add the chicken breasts and cook for about 3 minutes until the speck is golden brown on all sides.

6. Pour off the oil from the pan and add the white wine. Cook steadily for 2 minutes until reduced, then add the chicken stock.

7. When the stock is heated, transfer the chicken and its juices to an ovenproof dish adding the remaining olive oil. Cook in the oven for 20 minutes until the chicken is cooked. It may take a little longer depending on the size of the chicken breasts.

8. For the potatoes: bring a pan of salted water to the boil and cook the potatoes until just tender. Drain well. Allow the potatoes to cool slightly, then peel and discard the skins. Chop the potatoes into 2 inch chunks.

9. Heat the olive oil in a frying pan, when hot add the potato chunks and cook for 3-4 minutes over a medium heat until lightly browned.

10. Just before the end of the cooking time add the garlic cloves. Toss the garlic in the oil and cook until lightly golden. Season well with sea salt and freshly ground black pepper. Crush the potatoes and garlic gently with the back of a spoon, discarding any garlic skin.

11. Put an oiled 5cm diameter ring on a serving plate. Spoon some of the crushed potatoes into the ring; level the top with a palette knife. Remove the ring to produce a small tower of crushed potatoes. Repeat with the remaining potatoes. Sprinkle with freshly chopped chives.

12. To serve: put a handful of rocket salad and 1 chicken breast on each serving plate. Add 1 tablespoon aged balsamic vinegar to the juices from the baking dish and stir. Pour the balsamic juice over the chicken and serve immediately.

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Serves: 4

Prep: 35 min
Cook: 1 hr

Ingredients

For the chicken:

4 chicken breasts
200g truffled Cheese, cut into four slices
12 slices speck
4 tbsp extra virgin olive oil
50ml White wine
50ml chicken stock
1 tbsp aged Balsamic vinegar