John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets, approx. 120 g each
- 8 slices of breakfast bacon
- 1 bunch parsley, flat
- 2 garlic cloves
- 30 g Parmesan, freshly grated
- 4 tbsp olive oil
- 2 tbsp flour
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Mini roulades on a stick, a delight both hot and cold
The ingredients are enough for 16 pieces. You will need small wooden skewers. Rinse the fillets, pat dry and cut crosswise into approx. 2 cm wide slices. Place the slices between cling film and flatten using, for example, the bottom of a pan. Peel the garlic and dice very finely or press it through a press. Rinse the parsley, shake dry, pick off the leaves and finely chop. Mix the garlic and parsley with the cheese and 2 tablespoons of oil. Halve the bacon. Top each fillet strip with ½ slice of bacon and spread with the parsley mixture. Roll up the strips and secure with small wooden skewers. Season the rolls with salt and pepper and dust with a little flour. Heat the remaining oil in a large pan and fry the rolls all over on low heat for 3-5 minutes. Remove from the pan, cover and chill. Before eating, heat the rolls in the oven at 150° for about 15 minutes or serve cold.
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