Petto di pollo ripieno e avvolto in Speck Alto Adige IGP

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Chicken breast stuffed and wrapped in Alto Adige PGI Speck

A recipe by Stefano Cavada

Serving Size: a second course
Style: modern
Difficulty: medium
Preparation time: 50 min.

 Ingredients for 4 people

Four chicken breasts
150 g spreadable fresh cheese
50 g grated parmesan cheese
One tablespoon Dijon mustard
chopped chives
20 slices of Speck Alto Adige PGI
a few sprigs of rosemary

How to make Chicken breast stuffed and wrapped in Alto Adige PGI Speck

Create a pocket by making an incision with the help of a knife on the side of each chicken breast. Then, mix the cream cheese spread in a bowl, grated Parmesan, mustard, and little chopped chives.
Divide the filling among the four chicken breasts, stuffing the pockets created earlier.
Lay five slices of Alto Adige PGI Speck side by side lengthwise on a cutting board.
Place the stuffed chicken breasts in the center of the bed of Speck Alto Adige PGI you have just created and fold the slices over so that the stuffing remains well sealed inside.
Place the chicken breasts in an oven dish, sprinkle with a few sprigs of rosemary and bake in a preheated oven at 200°C static/180°C ventilated for 25-30 minutes.

Serve the chicken breasts with some mixed salad.

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at