Chicken Rolls with Artichokes, Bacon, Pine Nuts and Grana Padano Riserva
Ingredients8 slices of chicken breast
100 g Grana Padano Riserva
2 sandwich bread slices
8 slices of bacon
1 garlic clove
2 Tbs pine nuts
1 cup of white wine
extra virgin olive oil
salt & pepper
PreparationTrim 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.
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.
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.
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.