Pollo Ripieno di Fichi, Asiago, Speck Alto Adige

Chicken Stuffed with Asiago, Speck & Fig

Courtesy of Barbara Seelig Brown
www.stressfreecooking.com

4 boneless skinless chicken breasts, approximately 4 ounces each

Asiago Pressato DOP, Speck & Fig Stuffing:
2 Tablespoons Extra virgin olive oil
1 small onion, finely chopped, approximately ˝ cup
10 ounce package Cremini mushrooms, half the package chopped and half the package sliced
2 large garlic cloves, finely minced
2 ounces Speck Alto Adige IGP, finely minced
6 ounce package baby spinach leaves, rinsed
1 cup dried figs, cut in half
Pinch of fine sea salt
2-3 grindings of freshly ground black pepper
˝ cup grated Asiago Pressato DOP
˝ - 1 cup dry white wine such as Orvieto, Pinot Grigio or White Vermouth

Equipment:
Large Nonstick Sauté pan with lid.

In a large skillet, combine olive oil and onion. Cook over medium high heat approximately 3-4 minutes until onion begins to soften and becomes translucent.

Add the chopped mushrooms and garlic and cook another 3 minutes until mushrooms soften and start to exude liquid.

Stir inSpeck, spinach and figs. Cook until spinach is almost all wilted, about 1 minute.

Add a few grinds of fresh black pepper. Remove from heat. Cool.

Add Asiago Pressato DOP (can be made a day or a few hours ahead at this point).

Cut a pocket in the chicken breast. Insert a long thin boning or slicing knife into the thickest side of the breast and cut a pocket. Place the stuffing into the pocket and tie with twine if desired.

Wipe out stuffing pan and add a small amount of olive oil. Place chicken breast shiny side (where the skin was) down first. Brown on first side and carefully turn so you don’t lose the stuffing. When browning second side, scatter sliced mushrooms on the pan surface. Brown the mushrooms with the chicken and then pour in the wine. Cover and cook 10 minutes or until internal temperature reaches 160.

To serve: slice chicken and place on dinner plate in fan pattern. Spoon mushroom wine sauce over and serve.

Cook’s Tips:
Can be served with Garlic Mashed Potatoes with Asiago & Speck or with Tre Colore Salad with Asiago & Speck.

ăBarbara Seelig Brown