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    Chicken Rolls with Artichokes, Bacon, Pine Nuts and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T345 min

    Lactose Free


    8 slices of chicken breast
    2 artichokes
    100 g Grana Padano Riserva
    2 sandwich bread slices
    8 slices of bacon
    1 garlic clove
    2 Tbs pine nuts
    1 lemon
    1 cup of white wine
    extra virgin olive oil
    salt & pepper


    STEP 1

    Trim and slice the artichokes and place them to soak them in water and lemon juice.
    In a non-stick pan, brown a clove of garlic in a drizzle of olive oil, add the drained artichokes and sauté for a few minutes.

    STEP 2

    Add a few ladles of boiling water to the artichokes and continue cooking until they are soft and dry, seasoning with salt and pepper.Transfer the artichokes to a blender and add the pine nuts, crumbled sandwich bread, grated Grana Padano Riserva, thyme, salt and pepper; purée coarsely.

    STEP 3

    Spread out the chicken slices, top with the artichoke mixture and grated Grana Padano Riserva, roll up wrapped in a slice of bacon and secure with a toothpick.

    STEP 4

    Brown the rolls in a pan with a drizzle of olive oil, pour in the white wine and continue cooking on low heat for 15-20 minutes, turning the rolls to cook on all sides.
    Serve the rolls hot with roasted vegetables and potatoes..