Petto di Pollo con Speck, Asiago e Mele (Italian Speck and Asiago Chicken Breast) A northern Italian chicken breast with smoky speck, melting Asiago, browned apples, thyme, and a light white wine jus. The apples stay savory and firm rather than turning into compote. Servings: 4. Prep: 20 minutes. Cook: 30 minutes. Total: 50 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 8 thin slices speck (115 g) 4 oz Asiago (115 g), thinly sliced 2 firm Granny Smith or Pink

Petto di Pollo con Nocciole, Porri e Timo (Italian Hazelnut Chicken Breast) A Piedmont inspired chicken breast with slowly softened leeks, toasted hazelnuts, thyme, white wine, and a light natural pan jus. The hazelnuts remain coarse for aroma and texture. Servings: 4. Prep: 20 minutes. Cook: 35 minutes. Total: 55 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 2 medium leeks (340 g) 1/2 cup toasted hazelnuts (65 g) 3 tbsp extra virgin olive oil (45 ml) 3 tbsp

Petto di Pollo con Finocchi Arrosto, Arancia e Olive (Italian Orange Fennel Chicken Breast) A Mediterranean chicken breast with deeply roasted fennel, fresh orange, olives, white wine, and a restrained citrus jus. The finished sauce should taste savory first and citrus second. Servings: 4. Prep: 20 minutes. Cook: 35 minutes. Total: 55 minutes. Ingredients 4 chicken breasts, 6 oz each (170 g each) 2 medium fennel bulbs (680 g) 4 tbsp extra virgin olive oil (60 ml) 1 tbsp unsal