John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 2 tbsp pesto, red
- 5 tomatoes, dried
- 150 g feta cheese
- 50 ml tomato sauce with herbs
- 100 g cream cheese (Bresso with herbs)
- 1 onion(s)
- 100 ml milk
- salt and pepper
- Parsley, dried
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes
Slice the chicken and pound it with a meat tenderizer to create thin roulades. Season them with salt and pepper and spread with the pesto. Cut the sun-dried tomatoes and feta into very small pieces, mix them with the tomato sauce until spreadable, and spread them over the meat. Roll up the roulades and secure them with toothpicks. Brown them in a pan for about 3 minutes on each side. Finely chop the onion, mix it with the milk and Bresso, and pour this sauce into a baking dish. Place the fried rolls on top and finish cooking in a preheated oven (200°C) for about 35 minutes. Basmati rice goes well with this.
Facebook Comments