Spicy provolone filled Chicken Breast marinated in Garlic, Soy sauce and Herbs
2 chicken breasts
2 garlic cloves
½ tbsp – 4 g sweet paprika
dill to taste
laurel to taste
rosemary to taste
thyme to taste
2oz – 60ml soy sauce
7/8 cup – 90g spicy provolone cheese
½ cup – 110g bacon pancetta
1 tbsp – 15g unsalted butter
1 tbsp – 15g EVO Oil
Cut the chicken breasts in half, beating them on a flat surface using the kitchen wrap.
Marinate the chicken in the sliced garlic, the herbs and the soy sauce for 30 minutes (at least).
Once well seasoned, place the thinly sliced provolone in the breasts, rolling carefully. Align half of the bacon slices on the work surface, place a breast on it and roll it up again making sure the bacon is well adhered to the roll. Repeat with the second chicken breast.
In a saucepan, melt the butter and heat together with the oil, and place the two rolls carefully. On a high flame, brown the breasts well so as to obtain a golden color, and then add the soy sauce, the garlic and the marinade herbs.
Cook for about 30-35 on medium heat (add water if it gets too dry) and serve in slices with its cooking sauce.