Chicken Roulade with Smoked Provola and Pancetta in Puff Pastry by @maritoemoglie_incucina

58 min

4 servings

🍗

500 g

Chicken breast

🧀

150 g

Smoked provola cheese

🥓

150 g

Pancetta

🥐

250 g

Puff pastry

🥚

50 g

Egg

🌿

2 g

Rosemary

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

15 ml

Extra virgin olive oil

🥛

15 ml

Milk

  1. Preheat

    Preheat the oven to 200°C / 390°F conventional or 190°C / 375°F fan-assisted.

  2. Butterfly
    • chicken breast

    Butterfly the chicken breast and lightly pound it to an even thickness.

  3. Season
    • chicken breast
    • salt

    Season the chicken with salt and black pepper.

  4. Drizzle
    • chicken breast
    • extra virgin olive oil

    Drizzle the chicken with extra virgin olive oil.

  5. Arrange
    • chicken breast
    • smoked provola cheese

    Arrange smoked provola cheese over the chicken.

  6. Layer
    • pancetta

    Layer pancetta over the cheese.

  7. Roll
    • chicken breast
    • smoked provola cheese
    • pancetta

    Roll the filled chicken into a tight roll.

  8. Unroll
    • rectangular puff pastry

    Unroll the puff pastry on the work surface.

  9. Place
    • chicken breast
    • rectangular puff pastry

    Place the chicken roll in the center of the puff pastry.

  10. Wrap
    • rectangular puff pastry

    Wrap the pastry completely around the chicken roll and seal the edges.

  11. Trim
    • rectangular puff pastry

    Trim excess pastry and pinch the seams closed.

  12. Whisk
    • egg
    • milk

    Whisk the egg with milk.

  13. Brush
    • egg
    • milk

    Brush the pastry surface with the egg mixture.

  14. Decorate
    • fresh rosemary

    Decorate the pastry with fresh rosemary.

  15. Bake
    • Chicken breast

    Bake the pastry-wrapped chicken for 30 to 35 minutes until deeply golden and crisp.

  16. Slice

    Rest the baked chicken roll for 5 minutes before slicing and serving.

Chicken Roulade with Smoked Provola and Pancetta in Puff Pastry by @maritoemoglie_incucina

58 min

4 servings

🍗

500 g

Chicken breast

🧀

150 g

Smoked provola cheese

🥓

150 g

Pancetta

🥐

250 g

Puff pastry

🥚

50 g

Egg

🌿

2 g

Rosemary

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

15 ml

Extra virgin olive oil

🥛

15 ml

Milk

Preparation Steps

  1. Step 1/16

    Preheat the oven to 200°C / 390°F conventional or 190°C / 375°F fan-assisted.

  2. Step 2/16

    Butterfly the chicken breast and lightly pound it to an even thickness.

    🍗chicken breast
    🪵cutting board
    🔪chef's knife
    🔨meat mallet

  3. Step 3/16

    Season the chicken with salt and black pepper.

    🍗chicken breast
    🧂salt
    ⚫black pepper

  4. Step 4/16

    Drizzle the chicken with extra virgin olive oil.

    🍗chicken breast
    🫒extra virgin olive oil

  5. Step 5/16

    Arrange smoked provola cheese over the chicken.

    🍗chicken breast
    🧀smoked provola cheese
    🪵cutting board

  6. Step 6/16

    Layer pancetta over the cheese.

    🥓pancetta

  7. Step 7/16

    Roll the filled chicken into a tight roll.

    🍗chicken breast
    🧀smoked provola cheese
    🥓pancetta

  8. Step 8/16

    Unroll the puff pastry on the work surface.

    🥐rectangular puff pastry
    🥖rolling pin

  9. Step 9/16

    Place the chicken roll in the center of the puff pastry.

    🍗chicken breast
    🥐rectangular puff pastry

  10. Step 10/16

    Wrap the pastry completely around the chicken roll and seal the edges.

    🥐rectangular puff pastry

  11. Step 11/16

    Trim excess pastry and pinch the seams closed.

    🥐rectangular puff pastry
    🔪chef's knife

  12. Step 12/16

    Whisk the egg with milk.

    🥚egg
    🥛milk
    🥣mixing bowl

  13. Step 13/16

    Brush the pastry surface with the egg mixture.

    🥚egg
    🥛milk
    🖌️pastry brush

  14. Step 14/16

    Decorate the pastry with fresh rosemary.

    🌿fresh rosemary

  15. Step 15/16

    Bake the pastry-wrapped chicken for 30 to 35 minutes until deeply golden and crisp.

    🍳baking tray

  16. Step 16/16

    Rest the baked chicken roll for 5 minutes before slicing and serving.

    🔪chef's knife

Composition

Ingredients

Types

Meat, Dairy, Eggs, Seasonings, Oil

Ingredients

Chicken breast, Smoked provola cheese, Pancetta, Puff pastry, Egg, Rosemary, Salt, Pepper, Extra virgin olive oil, Milk

Notes

Chicken breast (whole or thick slices), Smoked provola cheese (sliced), Pancetta (sliced), Puff pastry (rectangular sheet, about 250g), Egg (for brushing), Rosemary (fresh, to taste), Salt (to taste), Pepper (to taste), Milk (mixed with egg yolk for the egg wash, mentioned only in the voice-over)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

High protein

Calories

620 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 27g, Fat: 39g, Fiber: 1g, Sugars: 2g, Saturated fat: 16g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 2.4mg, Sodium: 980mg, Potassium: 390mg

Vitamins

Vitamin A: 180µg, Vitamin B12: 1.1µg, Vitamin C: 1mg, Vitamin D: 0.8µg

Preparation

Time Information

Preparation

25 minutes

Cooking

33 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

cutting board, chef's knife, meat mallet, rolling pin, pastry brush, baking tray, mixing bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Holiday meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Flaky, Juicy, Melty, Tender

Flavors

Smoky, Savory, Rich, Herbal, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Wrap tightly,Freeze in an airtight container,Thaw overnight in the refrigerator)