This recipe arrives on 21/01/2027
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Caper Paste
- 4 large chicken breast slices (about 600 g)
- 3 tbsp Pantelleria Caper Paste
- 150 g smoked provola cheese
- 8 slices of cooked ham
- A bunch of rocket
- 150 ml dry white wine
- 2 tbsp breadcrumbs
- Extra virgin olive oil
- Black pepper
Don't add salt at any stage — between the capers, ham and provola, the flavour is already perfectly balanced. If you want to go the extra mile, toast the breadcrumbs in a pan with a drizzle of oil and a grating of lemon zest.
Lay the chicken slices between two sheets of parchment paper and pound them lightly with the bottom of a pan to thin them out without tearing. Spread a scant tablespoon of caper paste on each slice, then lay down two slices of ham, a few rocket leaves and some strips of provola. Roll each one up and secure with a toothpick.
Heat a large pan well with three tablespoons of oil and brown the rolls on all sides until golden and lightly crisp outside. Deglaze with the white wine, cover with a lid and cook over low heat for 12-15 minutes, turning once halfway through. In the last two minutes, remove the lid, raise the heat and let the sauce reduce.
Remove the toothpicks, cut each roll in half on the diagonal and serve with the pan juices poured over and a sprinkle of toasted breadcrumbs for crunch.
