Prepare the chicken breasts by cutting to the bare meat, cut them in half and open them into pockets. Grind the veal meat with the medium hole disk of the meat grinder and prepare the filling by adding walnuts, almonds and Piave PDO cheese, arrange tastefully and add salt. Mix the spinach quickly in a pan and add a pinch of salt. Take the chicken breasts and beat them with a meat pounder, salt them and arrange the cooked spinach and the veal stuffing on top. Roll up the breasts and leave the stuffing in the centre. Slice the speck on a sheet of baking paper, place the stuffed chicken breast on top and wrap it homogeneously. Close the baking paper like candy and bind the everything with food string. Cook the breasts in the oven at 200°C for 10 minutes and then by gravity setting the oven at 70°C and bring the meat to 68° in the centre. Once it is cooked, untie the meat, remove it from the baking paper and add the cooking liquid to the sauce (add the veal cooking liquid if necessary). Get 10-12 slices from each breast. 
Cook the previously peeled potatoes and cut into pieces in cold salted water. After ¾ of the cooking time, add the zucchini in round slices and finish cooking. Once cooked drain the potatoes and zucchini, whisk them vigorously with a whisk and add the boiling butter and milk. Turn the mixture into a smooth puree. 
Cut the borettane onions in 4 and Sauté in a non-stick pan with the sugar. Make them glossy and well caramelised. 
Place a little ball of mashed potatoes at the centre of the plate, lay three slices of chicken breasts stuffed in a fan shape next to the mashed potatoes add sauce to the meat and finally scatter the borettane onions on the dish.

Preparation time: 50 min

Cooking time: 20 min