I like to buy the whole chicken, it seems to me that this way my creativity in the kitchen is satisfied, I usually put it in the oven, whole, in an ceramic pot, with spices. We enjoy it with pleasure, but the breast always remains ignored and in the following days I disguise it with stews or pasta. This time I cut it, put the bones, wings and back on the grill, and the breast got a royal treatment: it was turned into a roll that is only good to put in a hot sandwich in the morning or to reign as king on holiday table, shining among the appetizers.
Ingredients
- A chicken breast with as much skin as possible
- A bell pepper
- A bunch of dill
- Salt pepper
- 2 slices of chicken ham or salami with ham (optional)
Method of preparation
Carefully remove the breast as whole as possible and with as much skin as possible. The skin, in turn, is removed from the breast piece whole and without holes. The breast is cut in such a way that it occupies as large a surface as possible in a strip as thin and as whole as possible. If it breaks in places it is not the end of the world, when we run it the breaks will be covered.
We put salt and pepper as evenly as possible, then finely chopped bell pepper and dill and I couldn’t resist and put 2 large and thin slices of salami with ham. Starting from one end, we roll as tightly as possible, taking care not to let the ingredients come out and not to tear the tender meat. Wrap the roll with the piece of skin and secure with toothpicks. The skin will prevent the meat from drying out during cooking and will give it a good flavor.
Put in the oven preheated to 200 degrees Celsius. I put the roll in the bread pan lined with paper because it leaves quite a lot of juice and bakes nicely that way. I left 30 minutes at 200 degrees, then another 30 minutes at 150 degrees. I took it out on paper towels that absorbed the spilled fat and put it in a covered container in the fridge so it wouldn’t dry out too much. The skin can be completely or partially removed. I didn’t insist on removing all the skin, where it was too thin it was glued well and I didn’t want to spoil its appearance. As I said, it’s good in the morning on bread instead as a cold cut, or on the holiday table, as an aperitif.
