Rolled and then baked and sliced, these handsome
roulades bring some substance
to a happy-hour spread. The crispness of a German or
French Riesling wine will
complement
the chicken’s sweetherb filling.
Ingredients
:
3 tablespoons snipped fresh chives, plus more chives
for garnish
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh rosemary
2 teaspoons honey
3 tablespoons chopped sun-dried tomatoes in oil
2 skinless,
boneless chicken breasts, pounded to 1/2-inch thickness
1 to 2
tablespoons olive oil
Directions :
Preheat the oven to 350 degrees.
In a small bowl, mix together the chives, parsley,
rosemary, honey, and tomatoes.
Place the chicken flat on a cutting board. Spread half
of the filling on each breast.
Roll up and secure with a couple of toothpicks. Brush
the rolls with olive oil.
Place the chicken rolls onto a baking pan.
Bake for 20 to 25 minutes or until cooked. Cut on the
diagonal into 1/2-inch slices. Garnish with chives.
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