Chicken with cherry and cheese recipe

Chicken with cherry and

cheese recipe

Chicken roulades with cherry and parmesan cheese recipe

Ingredients:

2 chicken breasts
4 slices prosciutto

For filling

¼ cup breadcrumbs
One-third cup dried cherries
A teaspoon of fresh thyme
Fresh oregano teaspoon
2 cloves garlic (minced)
2 tablespoons of grated Parmigiano-Reggiano
2 teaspoons olive oil
1 egg yolk
Salt and pepper to taste
Pan Sauce
150 grams of chicken broth
1-2 tablespoons balsamic vinegar
1 tablespoon butter
Salt and pepper to taste

Chicken roulades with cherry and parmesan cheese recipe

Preparation:

1. Chopped cherries, breadcrumbs, grated cheese, Parmigiano Reggiano, egg yolks, olive oil, thyme, oregano, garlic, salt, black and cayenne pepper. Mix in a bowl until smooth.
2. chicken breast make an incision depth of 3-4 centimeters, having a knife from a thick edge to its thinnest part.
3. The resulting layer of chicken, expand and put between the layers of edible film on a solid surface. Repel to a thickness of about 1 centimeter. Put on a clean breast of the film and apply an even layer on top of the filling.
4. Use a roll of film roll. It may seem that this is not an easy task, but the roll turns almost by himself.
5. He should get the most dense - tighten tighter edge "candy."
6. Arrange prosciutto on tape and start wrapping roll.
7. The free ends of the film firmly tighten.
8. Prepare the pieces of twine on a cutting board. Place the roll in a barre on the strings of the guitar and tighten the knots.

9. P.S. At this point, you can take a break, and if you're planning to cook dinner later, just cover with film rolls and leave in a cool place.
10. Put the rolls on a suitable pan. Bake for 20-25 minutes in the middle of the oven at 200 degrees C to until browned.
11. After 25 minutes, ready to roll. Cover them with foil on the plate, and we will deal cooking pan sauce.
12. For this purpose. Remove excess fat tissue.
13. Pour the chicken broth, a tablespoon of balsamic vinegar and bring to a boil.
14. Simmer over medium heat until the volume of liquid is reduced by half. Remove from heat and dissolve a tablespoon of butter. Season with salt and pepper to taste. The sauce is ready
15. Remove the twine and cut rolls rings.
16. Pour the sauce and enjoy!

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