MENU
2 chicken breasts 75 g cream cheese spread 25 g grated parmesan 1/2 dessert spoon Dijon mustard Chopped chives 10 slices Speck Alto Adige PGI A few sprigs of rosemary
4 chicken breasts 150 g cream cheese spread 50 g grated parmesan 1 dessert spoon Dijon mustard Chopped chives 20 slices Speck Alto Adige PGI A few sprigs of rosemary
8 chicken breasts 300 g cream cheese spread 100 g grated parmesan 2 dessert spoons Dijon mustard Chopped chives 40 slices Speck Alto Adige PGI A few sprigs of rosemary
Preparation
Use a knife to cut a pocket into the side of each chicken breast. In a bowl, combine the cream cheese spread, grated parmesan, mustard and some chopped chives.
Stuff the pockets of the chicken breasts with the filling.
Lay five slices of Speck Alto Adige PGI side by side and lengthways on a chopping board.
Lay one chicken breast in the centre of the sliced Speck Alto Adige PGI. Wrap the slices tightly around the chicken to ensure that the filling is sealed in.
Place the chicken breasts in a baking dish with a few sprigs of rosemary and cook in a preheated oven (200 °C static/180°C ventilated) for 25-30 minutes.
Serve the chicken breasts with a small mixed salad.
Ready to try something new?
See more Speck recipes ...
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together
A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.