Ingredients 8 Chicken breast escalope (4 if big)
Sliced cheese of your choice
Cooked ham sprig of rosemary 2 tbsp olive oil 1 chicken stock cube
½ cup of white wine or vermouth
For the potatoes
4 medium -potatoes
Oregano
1 clove garlic
1teaspoon paprika
Oil according to taste
Pecorino cheese to sprinkle
Turn the oven to 240 degrees for the potatoes.
Wash the chicken, dry it and sprinkle with salt and pepper. If the escalope are big cut them in half (the size of a medium hand). Place a slice of ham and cheese on each escalope, roll it and secure it with tooth pick or cotton. In a shallow pan put oil, rosemary, cube and onion, pour wine and cook the onions until they are glossy and liquid has reduced. Do not fry. Add the chicken escalope and cook on a moderate heat for a few minutes. Add a little hot water, cover and cook for further 15 mins. The sauce will be dense and cheesy. Turn off the heat. While the chicken cooks, you can slice the potatoes (2-3 mm), line an oven dish big enough to take them all so that they don’t overlap too much. In a bowl drizzle them with olive oil or frying oil, add oregano, the chopped garlic, salt and pepper. Mix well and spread them out. Cook them in a very hot oven and when they are cooked and crispy, dust them with the cheese, return them to the oven for another 5 mins until they become crispy and bubbly. Serve them hot next to the chicken
Buon appetito!