Stuffed Chicken Rolls: the easy recipe for chicken rolls with cheese and speck

The chicken rolls are a quick and very tasty main course. It's very tasty and soft thanks to the filling of fresh cheese which allows to keep the thickness and consistency of the rolls even after cooking because, even when softening, it does not melt completely. On the other hand, the speck-based outer jacket gives a savory and strong flavor that makes the chicken rolls even tastier and more delicious. Here you will find the chicken rolls served with a side dish of  peas cooked in a pan, but you can also enjoy them with a fresh salad or a side dish of chard with tomato.

How to make Stuffed Chicken Rolls

Drain the fresh cheese, pat it with absorbent paper and cut it into slices 1-2 cm thick. Then cut each slice into regular sticks (1), making a stick for each roll.

Spread the slices of speck on a cutting board. Place the chicken slices on top of these and place a stick of fresh cheese on top of each roll. Then, wrap the meat into rolls (2).

Stop each roll with a toothpick, taking care to place a clean sage leaf on the surface (3).

Peel and finely slice the spring onion, collect it in a non-stick pan and let it dry with a little extra virgin olive oil. Add the rolls (3) and brown them on all sides. Add the white wine and continue cooking. When the chicken rolls will be well cooked, remove them from the pan and use the cooking juices for the peas; add the legumes together with 1 glass of water, add salt and let cook for about ten minutes. Serve the peas together with stuffed chicken rolls, finishing with a sprinkle of pepper and a drizzle of raw extra virgin olive oil.

How to store Stuffed Chicken Rolls

We suggest you eat chicken rolls immediately after cooking in order to enjoy their flavor and compactness; anyway you can store them in the refrigerator, tightly closed in an airtight container, for up to 24 hours.