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Stuffed Rolled Chicken Breasts
Time: 1 hrs
Ingredients
- 4 large chicken breasts
- 1 tablespoon plain flour
- 100 g chestnut mushrooms
- 1 bell pepper
- 1 large leek
- 2 large tomatoes
- 2 tablespoons olive oil
- 8 slices smoked bacon
- 3 tablespoons milk
- 30 g breadcrumbs
- 40 g grated parmesan cheese
Directions
- 1 Preheat the oven to 425f, gas mark 7.
- 2 Slice each chicken breast laterally, so you end up with 8 thin pieces approx 3 inches wide and 8 inches long, about 1/2 inch thick.
- 3 Dry each piece of chicken in the plain flour, and set aside.
- 4 Cut the mushrooms, pepper, leek and tomatoes into thin strips. Add half the olive oil and mix together until well coated. Divide this mix into 4.
- 5 Take 4 of the bacon rashers, and roll each one around one quarter of the mix ensuring you have tightly rolled parcels.
- 6 Then tightly roll a piece of chicken around each of the bacon rolls, followed by a 2nd rasher of bacon and then the 2nd chicken piece.
- 7 Brush with the milk, roll in the breadcrumbs and sprinkle over the parmesan.
- 8 Place on a baking tray and place in the oven for 20 minutes.
- 9 Serve with your favourite veggies!
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