Today I want to share with you the recipe of chicken sofficini. If you follow Manu’s Menu, I am sure you will remember my recipe for Ham and Cheese Sofficini – fried pastries filled with ham and cheese, typical Italian comfort food. Well, during my summer holidays in Sicily, I would eat a lot of fish… and when I say a lot, I mean almost-everyday-a-lot. So, when I could not take it any longer, I would ask my parents to get me some chicken sofficini from the local butcher. I have always thought they were his invention, but while researching for this post, I actually found out that they are quite popular all over Italy. Anyhow, I ended up making my own recipe as I could not find any that satisfied me. These are good. You can fill them with anything you fancy, but I went for a classic ham and cheese and the family was quite happy with the choice. You could try and bake them from scratch, though I haven’t tried it yet myself. I usually pan fry them for a few minutes to get a crunchy crust and then bake them in the oven until cooked. This also ensures that the cheese inside melts… can you see it?? Serve them with a simple salad and… enjoy!
Chicken Sofficini
You don't know what to do with chicken mince? Here is a brilliant idea: Chicken sofficini, filled with ham and cheese!
Ingredients
- 500 gms – 1.1 lbs. chicken mince
- 1 egg
- 5 tbsp Parmigiano Reggiano finely grated
- 5 tbsp breadcrumbs
- Salt and Pepper
- 1 pinch nutmeg
- 40 gms – 1.4 oz. Edam or Swiss cheese, sliced
- 40 gms – 1.4 oz. ham sliced
- Breadcrumbs to coat
- Vegetable oil for shallow frying
Instructions
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Combine the chicken mince, egg, grated Parmigiano Reggiano, breadcrumbs, nutmeg, salt & pepper in a bowl and mix them well with your hands.
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Divide the mince mixture into 6 equal balls. Flatten them with the palm of your hand on a sheet of baking paper.
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Add 1/6 of the sliced Edam and ham. Fold the mince in half and seal it well with your fingers.
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Shallow fry them in warm vegetable oil until golden brown, then put them in an oven tray and bake them at 180°C – 355°F for about 8 to 10 minutes.
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Serve warm with some salad on the side.
I absolutely LOVE these. Not only because they are something new, but because I can never seem to make chicken involtini or anything that requires a cheese filling to stay IN. This is sort of a cheat version of a cotoletta di pollo filled with ham and cheese. Brilliant and yummy. Thank you!
What a great dish! I love the look of this, I am so jealous that you had this dish in Sicily! I can’t believe I haven’t been over here for a while… I have been missing out on so much good food. I have followed you on google+ now so I won’t miss anything.
What a delightful idea. I have just printed out the recipe and will make a gluten-free version of it. Thanks.
My ex’s mom (okay, not really mom – their maid. Looking back, I don’t think that woman even knew where the kitchen was) in Brazil used to have something very similar to these waiting for us after the 15 hour trip from the States. I thought they were just incredible… and never quite figured out how she made them. Thanks for the share!