Ingredients:
Chicken fillet (4 boneless, skinless chicken breast halves rinsed and patted dry)
Ground black pepper
Salt
Mascarpone cheese (Tartare borowikowy las)
Fresh parsley
Italian Prosciutto crudo
Sun dried tomatoes in olive
Egg
Breadcrumbs
Butter
Preparation method:
Season the chicken with salt and pepper. Spread cheese, follow with parsley, sun dried tomatoes and Italian Prosciutto crudo. Keep fillings in the center of the chicken so they don’t slide out the sides.
Roll-up chicken in kitchen foil and aluminium foil, then cook in boiling water for about 15-20 minutes.
Set on a plate, remove the foil, then dip into the egg, turning to coat evenly and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess.
When the butter is hot, carefully add roulade to the pan and cook until golden brown on all sides, about 2 mins per side. Let the roulades rest for a few minutes.
BON APPETIT…..
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