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Saturday, June 16, 2007

Chicken rolls with greens

Ingredients for 4:

2 chicken breasts
2 medium tomatoes
1 tbsp tomato paste
0.5 lb butter (or butter spread)
3 garlic cloves
1 pack Italian parsley
2 cups flour
2 – 3 eggs
1 cup breadcrumbs
Salt and pepper on taste

Method:

Tenderize fillets.
Blend butter, peeled tomatoes, garlic, and greens until puree consistency.
Place the fillet on a table, sprinkle with salt, pepper, cover with the butter mix, with a spatula, then roll tightly.
Roll every piece in flour, then in blended eggs, then in breadcrumbs.
Fry for 2-3 minutes in a deep fryer, then put on a baking sheet.
Continue until you run out of chicken fillets.
Pre-heat an oven to 410 F (220 C).
Bake the chicken rolls for about 10 minutes.
Serve with potatoes, rice, or pasta

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