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Chicken breasts filled with a Parmigiano Reggiano

Chicken breasts filled with a Parmigiano Reggiano

Chicken breasts filled with a Parmigiano Reggiano rind pesto cooked in tomato (main course)

Did you know the rind of Parmigiano Reggiano is completely edible? Unlike most hard cheeses, the rind is unwaxed and therefore you can have fun cooking it; because its flavour is stronger than the cheese itself, it is often added to soups, ragus and stews for extra flavour. In this recipe, I have grated and finely chopped the rind to make a type of pesto filling in this delicious chicken dish. If you have more of the rind you want to use up, just pop it into the tomato sauce for an even richer taste. With Parmigiano Reggiano, there is no waste. Remember to always wash the rind before using it.

4 servings 4 servings

Any age rind suitable Any age rind suitable

Ingredients

4 x skinless boneless chicken breasts
24 x thin slices of pancetta (approx. 180g)
2 tbsp extra virgin olive oil
splash of white wine

for the tomato sauce:

4 tbsp extra virgin olive oil
1 x small onion, finely chopped
½ x celery stalk, finely chopped
1 x small carrot, finely chopped
½ x red chilli, finely chopped (optional)
2 x tins chopped tomatoes
salt and pepper

for the pesto:

40g Parmigiano Reggiano rind
1 x garlic clove, diced or grated
25g (large handful) basil leaves


Method

  1. First make the tomato sauce – heat olive oil in a pan, sweat onion, celery, carrot and chilli, if using, for about 4 minutes until softened. Add the tomatoes, about a can of water (rinsing out the tomato tins), some salt and pepper, cover with a lid and cook on a gentle heat whilst you prepare the pesto and chicken. Wash the Parmigiano Reggiano rind and dry well. Using a cheese grater, grate the rind.
  2. Roughly chop the basil leaves on a chopping board, then combine with the grated rind and garlic and very finely chop everything together. Set aside. Place the chicken breasts onto a flat board and with a sharp knife cut a slit into one side of each chicken breast, then use your knife to open it out into a pocket.
  3. Stuff each breast with the Parmigiano Reggiano rind mixture and press to close. Place 5 or 6 slices of pancetta, slightly overlapping each other, onto a flat board, then place one of the filled chicken breasts widthways and wrap over the pancetta from side to side to secure the filling.
  4. Repeat with the other chicken breasts. Heat 2 tablespoons of olive oil in a frying pan large enough to accommodate all 4 chicken breasts. Seal the chicken for about 3 minutes until golden on each side. Then pour over the tomato sauce, cover with a lid and gently cook for 35/40 minutes until the chicken is nicely cooked through. Remove from the heat and serve with lots of rustic bread
Parmigiano Reggiano
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