Chicken rolls with speck and asparagus, with roast potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Speck15 g
• Asparagus200 g
• Potatoes150 g
• White wine30 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: April – May

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into roughly 1.5 cm cubes, toss them on a baking tray with half the oil and a pinch of salt and roast for 30 minutes, until golden and crisp.
2. Meanwhile wash the asparagus, snap off the woody base and peel the lower stalk.
3. Cut the chicken breast into thin slices, place them between two sheets of baking paper and pound them even; season with a little salt (the speck is salty) and black pepper.
4. Cover each slice with speck, lay 2–3 asparagus spears along the short side and roll up tightly, securing with a toothpick.
5. Heat the remaining oil in a lidded frying pan over medium-high heat and brown the rolls for 3 minutes, turning, until golden; pour in the white wine, add the remaining asparagus, cover and cook over medium-low heat for 10 minutes, until the chicken is cooked and the asparagus is tender.
6. Remove the toothpicks and serve the rolls with the asparagus, pan juices and potatoes.