A heart of tender meat, enhanced by a slice of speck and wrapped in a golden, crispy pastry shell that smells delicious: how can you resist? These are my savory chicken candies, a rich, tasty main course with an inviting appearance; perfect to amaze with a simple but impressive idea. This recipe combines the tenderness of the chicken breast with the savory taste of speck, balancing delicate and more intense flavors. The final touch of the light, flaky pastry transforms a classic roll into a more appealing dish, suitable for both family dinners and special occasions. Easy to prepare and ready in a few steps, these candies are a real savory treat.

Other roll recipes you might be interested in:

Difficulty: Easy
Cost: Economic
Preparation time: 20 Minutes
Portions: 6 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for 6 Savory Chicken Candies

For this recipe, you will need very thin chicken breast slices. They are usually pre-sliced at the supermarket. If not, flatten them well with a meat tenderizer.

1 sheet puff pastry (rectangular)
6 slices chicken breast (thin)
6 slices speck (thin)
2 leaves sage
1 sprig rosemary
paprika
milk
extra virgin olive oil
salt

Tools

1 Cutting board
1 Brush
1 Rolling pin
1 Baking tray
1 Pizza cutter

Preparation of Savory Chicken Candies

Place a slice of chicken breast on a cutting board, brush it with a little oil, lightly salt it, and sprinkle with chopped sage and rosemary.
Then place a slice of speck on top, removing any fatty parts.
At this point, roll the slice up to form a roll. Proceed in the same way until all ingredients are used up.
Unroll the puff pastry rectangle and gently roll over it with a rolling pin to smooth the pastry. Then cut out six rectangles with a pizza cutter.
Place the chicken roll at the base of each rectangle and roll it up perfectly, twisting the ends as if it were a candy.
Place the chicken candies on a baking tray lined with parchment paper and make five or six small cuts on each one with the tip of a knife.
Finally, brush their surface with some milk and sprinkle with paprika. If you have leftover sage and rosemary, add that too.
Bake the chicken and speck candies in a preheated static oven at 356°F (180°C) for 20/25 minutes. Remove from the oven and let them cool slightly before enjoying. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social media platforms to stay updated on new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thank you ♥!