Description
Aromatic chicken rolls with Basil, cheese and ham. The recipe for this dish was posted on the website in 2008 by user shalynbya called "Stuffed chicken breast wrapped in ham "the coat" and is illustrated with me in the framework of "Coloring".
Ingredients
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Chicken fillet
600 g
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Pine nuts
30 g
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Basil
1 coup
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Garlic
10 g
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Cheese
130 g
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Butter
50 g
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Ham
280 g
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Tomato
1 kg
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Onion
100 g
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Vegetable oil
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Black pepper
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Salt
Cooking
Chicken fillet divide into portions, make each incision in the form of a pocket, season with salt and pepper. I have left 7 pieces.
Basil, finely chop and grind in a mortar (or grind in a blender) with chopped garlic, pine nuts and salt.
In a blender separately to mix grated on a fine grater cheese and butter.
Mix the cheese with a mixture of Basil, garlic, nuts and pepper. Stuff the chicken fillets about 2 teaspoons of the mixture.
Wrap each fillet with slices of ham. If the ham is not very "thick" (like me), then one filet is two slices of ham. Remove in the freezer for 30 minutes.
Tomatoes to be peeled. To do the cross-cut peel and dip the tomatoes in a pot of boiling water for 30 seconds, then rinse under cold water, then peel is easily removable. And cut into cubes.
Onions cut into thin rings.
In a deep frying pan brown onions in oil, add tomatoes, season with salt and pepper. For flavor you can also add dried Basil or a mixture of Provencal herbs. Simmer until tomatoes are soft, about 15 minutes.
Chicken rolls fry in vegetable oil on all sides until cooked. So the rolls don't break apart when frying, you can tie each thread.
On a plate spread tomato sauce, put on top of chicken and garnish with Basil leaves. Serve hot or warm.
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