Chicken breast with PGI Finocchiona, red onions and courgette flower – A Vincenzo Volpe recipe

Una ricetta ideale per arricchire con gusto un secondo piatto a base di carne bianca e per dare un tocco di originalità al tradizionale coniglio ripieno.

Ingredients for 4 people:

  • 2 chicken breasts
  • 12 slices of PGI Finocchiona
  • 1 grated lemon zest
  • 200 ml milk
  • 1/4 salted anchovy fillet
  • 4 fresh courgette flowers
  • Starch as needed
  • 300 ml water
  • 50 ml red vinegar
  • 1 cleaned red onion cut into cloves
  • Herbs


Roll out a transparent film sheet and create a sort of carpet with PGI Finocchiona. Salt and sprinkle the chicken with lemon, place on PGI Finocchiona and wrap in a transparent film; tie ends in order to create a well tight cylinder. Cook in hot water for about 9 minutes. Then, remove the film, cut into slices, about 2 cm thick 2, and toast in a pan. Boil milk with anchovies, salt and bind with starch, then add flowers cut into pieces. Boil water and vinegar and blanch onions for 3 minutes. Compose the dish by placing chicken cut into slices and cover with sauce; distribute onions and herbs at pleasure.


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