CHICKEN BREAST WITH HONEY AND WRAPPED WITH TRADITIONAL PANCETTA, FLAKES OF PARMIGIANO REGGIANO, CRISPY PEAR AND BALSAMIC VINEGAR

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INGREDIENTS :

for 2 people:

  • 600g chicken breast (2 slices)

  • 150g Traditonal rolled Pancetta Furlotti & C.

  • 1 pear

  • Honey as much as you like

  • Vegetables: 1 celery, 1 carrot, 1 onion

  • Flakes of Parmigiano Reggiano

  • 1 glass of dry white wine

  • 40g butter

  • Balsamic vinegar as much as you like

  • Sage and Rosemary

PREPARATION

  • Flour the chicken breasts in the pan and fry for 3/4 minutes with a little butter
  • Allow the meat to cool, brush with honey, sprinkle with chopped sage and rosemary and wrap it in the Traditional rolled Pancetta.
  • Lay the chicken breasts in a pan with a little butter and a spoon of butter used before cooking, cover with the coarsely chopped vegetables (celery, carrot and onion).
  • Bake at 170 degrees for about 30 minutes
  • Cut the chicken breast into 1 cm thick slices and lay them on a bed of sliced pears. Add the cooking sauce and garnish with the flakes of Parmigiano Reggiano and balsamic vinegar reduction

CHEF

  • Chef: Fabio Romani
    Romani Restaurant is located in an old stone farmhouse where you can enjoy the best cuisine of Parma. The tradition over time was also accompanied by innovative dishes thanks to the skill and also abroad of the chef Fabio Romani.
     
    Ristorante Romani
    Strada dei Ronchi n.2, 43056 Vicomero di Torrile (PR)
    +39 0521 314117 – www.ristoranteromani.it

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