Ingredients
4 boneless, skinless
chicken breasts
Salt
1/3 c flour
4 eggs, lightly beaten
2 c Italian seasoned
bread crumbs
4 oz Fontina cheese,
cut into 1 oz sticks
4 slices of The Beautiful Pig
sliced Black Truffle Coppa
Vegetable oil, for frying
Method
Trim any fat from edges of
chicken. Place chicken breasts
skin side up between two layers
of parchment paper (or plastic
wrap). Pound to an even
thickness of 1/3 inch. Flip
chicken over and season with
salt. Repeat with remaining
breast pieces.
Wrap slices of Coppa around each
stick of cheese. Place in center of
pounded breast. Starting at a
short side, fold in sides of the
chicken while rolling the meat
around the wrapped cheese stick.
Set seam side down in a baking
dish and refrigerate for one hour.
Preheat oven to 350 degrees.
Heat oil in large saucepan to 400
degrees. Combine eggs with
flour and whisk in a shallow bowl.
Place seasoned bread crumbs on
large plate. Coat each chicken
roll with the egg/flour mixture,
letting the excess drip back into
the bowl. Roll in bread crumbs,
pressing gently to help crumbs
adhere.
One at a time, with a slotted
spoon or Asian-style spider,
carefully place a chicken roll into
the hot oil. Deep fry until just
golden brown and remove to
paper towel lined plate to drain.
Repeat with remaining rolls.
When drained, return chicken to
baking dish and bake for about
40 minutes or until a meat
thermometer reaches 160
degrees when inserted into the
middle of the largest roll.
Serve immediately with rice pilaf
and roasted asparagus with
Hollandaise sauce.
Serves 4
Beautiful Pig
Black Truffle
Coppa Stuffed
Chicken Breasts
Copyright © The Beautiful Pig