Stuffed Chicken Breast with Pecoroni – *

(*) Stuffed chicken breast with pecoroni on lemon chickpea puree.

Soak the chickpeas in cold water for one night.

The following day, drain the chickpeas and rinse thoroughly until cooled. Place in a large frying pan and bring to a boil, covered with enough cold water, skimming off any foam that forms. Then cook the chickpeas until very soft, with the lid closed, for about an hour and a half.

You can also cook the chickpeas in a pressure cooker: let them boil without the lid, skim off the foam, then pressurize the cooker and cook the chickpeas for twenty-five to thirty minutes.

Cut the peppers in half, remove the seeds and place them skin side up on a baking sheet lined with parchment paper. Roast in the oven heated to 230 °C on the second rack from the top until the skin blisters black. Remove the pecoroni from the heat, cover with a wet dishcloth and rest for five minutes.

Put the olives, capers and anchovies with the olive oil in a high cup and grind finely.

Using a kitchen knife, slice the chicken breasts horizontally, but do not cut through, and fold apart to make a large cutlet.

Remove the skin from the roasted peppers. Place one pepperoni half on each cutlet, brush with olive paste and sprinkle with plucked thyme leaves, then fold and tie with kitchen string. Up to here

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