Pancetta is an Italian ham. Roulade is a cooking technique in which you roll the meat before stewing / baking.
Yummie factor: 8.
Steps:
1. Chicken breast filet: cut open 45 degree butterfly form. Flatten with a meat-hammer.
2. Mix (food processor): garlic, tyme, origano, breadcrumbs, salt, pepper, Italian cheese (e.g. parmigiano / parmezan), cranberries/cherry with sauce. Apply the mix to the meat.
3. Roll the meat, you can use cling-film to help the rolling process then remove the plastics film before oven. Wrap the meat roll with Italian ham (e.g. pancetta / prosciutto / Parmaham), use cooking twines.
4. Oven 200C, 25min
Presentation: cut the meat across the roulade. serve with mash potato/rissoto, green beans/asparagus, balsamico vinegar, blackpepper.
Yummie factor: 8.
Steps:
1. Chicken breast filet: cut open 45 degree butterfly form. Flatten with a meat-hammer.
2. Mix (food processor): garlic, tyme, origano, breadcrumbs, salt, pepper, Italian cheese (e.g. parmigiano / parmezan), cranberries/cherry with sauce. Apply the mix to the meat.
3. Roll the meat, you can use cling-film to help the rolling process then remove the plastics film before oven. Wrap the meat roll with Italian ham (e.g. pancetta / prosciutto / Parmaham), use cooking twines.
4. Oven 200C, 25min
Presentation: cut the meat across the roulade. serve with mash potato/rissoto, green beans/asparagus, balsamico vinegar, blackpepper.
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