Chicken stuffed with olives and cheese, accompanied by risoni.

For poultry

Components

• 4 chicken breast fillet pieces
• Four green olives without pits
• 8 pieces of a delicate cheese dish
• apply oil to grease the baking sheet

Setup phase

1. Set the oven to 180°C (moderate heat) and allow it to warm up.

1. Grease a baking sheet lightly with olive oil. Cut each olive into slices.
2. Unfold a steak and spread olive slices along its length. Fold a slice of cheese lengthwise, place it on the chicken, and roll it up beginning with the thinner end. Repeat this process with the remaining steaks.
3. Place the windings into the torn baking pan. Fold the leftover cheese slices first lengthwise, then widthwise, so they perfectly cover each roll. Alternatively, you can use half a slice per roll by folding it once and cutting it in half.
4. Place a slice of cheese over each roll, transfer them to the preheated oven, and bake for 25 minutes. Begin preparing the risoni after the rolls have been in the oven for 10 minutes.

For the risoni pasta

Components

• 1/2 cup (teaspoon) of risoni-style pasta
• Half a tablespoon of salt
• 1 tablespoon of butter
• 6 leaves of basil
• 1 package of mini arugula

Setup phase

1. Pour 1 liter of water into a medium-sized pan and heat it over high heat. At the same time, rinse and dry the arugula and basil leaves.

1. When the water reaches a boil, add the salt and noodles, stirring just enough to combine. Cook for 11 minutes—the pasta should be done but still firm to the bite.
2. Switch off the heat and measure out half a cup of baking water. Drain the noodles using a sieve and place them in a bowl. Stir in the butter and allow it to melt from the warmth of the noodles.
3. Incorporate the basil and arugula leaves. Stir in a few spoonfuls of the cooking water to create a moist mixture. Season with freshly ground salt and pepper to your preference.
4. Take the chicken out of the oven and serve it right away alongside the risoni.