500 g chicken breast, thinly sliced
200 g cooked ham, sliced
140 g smoked Scamorza cheese
Dried oregano to taste
Cut the Scamorza cheese into thin slices. Spread the chicken breast slices on a chopping board and stuff them with the cooked ham and about 100 g of smoked Scamorza cheese. Roll up each slice of chicken breast and secure them with a toothpick.
Pour the Amatriciana sauce into a saucepan with a lid. Heat the sauce over low heat then add the rolls, cover and cook for 8 minutes. Now turn the rolls over, cover again and cook for a further 8 minutes.
Then, delicately remove the toothpicks from the rolls and place the remaining slices of smoked Scamorza cheese in the saucepan and season with a sprinkling of dried oregano. Cook for a further 5 minutes or until the cheese has melted.
Arrange the Pizzaiola-style rolls on individual plates and serve with slices of toasted bread.