This rolled chicken breast is an impressive dish for a Sunday or holiday dinner. These breasts are stuffed with cheese, prosciutto, basil, and sun-dried tomatoes. Extremely delicious chicken rolls with surprising fillings.
Ingredient:
Chicken breast – 900 g
salt – 10 g
black pepper – 7 g
for filling:
cream cheese – 100 g
hard cheese -100 g
Malabar spinach – 200 g
chopped garlic – 5 g
tomatoes – 1 piece
for sauce:
mayonnaise – 50 g
mustard – 25 g
IN OVEN 180°C/25 min
hard cheese with parsley – 200 g
IN OVEN 180°C/10 min
for salad:
French bread – 1 piece
olive oil – 25ml
Fry over medium heat for 5 minutes
Cucumber – 2 pieces
cherry tomatoes – 200 g
basil – 40 g
Mozzarella cheese – 80 g
purple onion – 1 pc
olive oil – 15ml
salt – 5 g
lemon juice – 15ml
Instruct
1. Preheat oven: To 450℉.
2. Prepare the chicken: Using a meat mallet, flatten the chicken breasts until they are about ¼ inch to ½ inch thick.
3. Arrange the chicken breasts: Spread ½ cream cheese on each chicken breast. Top with basil leaves, then place 2 slices of prosciutto on each breast and a spoonful of chopped sun-dried tomatoes on each breast. Carefully roll up the chest and secure with a toothpick. Season with salt and pepper.
4. Cook the chicken: Heat the olive oil in a heatproof pan and cook the chicken, seam side down, until slightly golden. You may need to remove the toothpick to brown on all sides. Place the pan in the oven and roast the chicken for another 20 minutes until the chicken is cooked through.
5. Finish the dish: Take the chicken out of the pan, place it on a cutting board, remove the toothpick and wait about 15 minutes before slicing each chicken breast. To double the recipe, simply double all the ingredients.
