Product Recipes
- 6 chicken breasts, boned, skinned, halved and pounded
- 1 cups softened butter
- 2 tbsp dried parsley flakes
- 2 cloves garlic, finely minced
- 2 tbsp chives
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 eggs, well beaten
- 3/4 cup flour
- 1 1/2 cups seasoned bread crumbs
- Oil
- 4 cups chicken broth
- 3 1/2 cups heavy cream
- Mix butter, parsley, garlic, chives, salt, and black pepper.
- Spread on waxed paper making a 1/4” thick rectangle; cover with waxed paper and put in freezer until stiff.
- When ready, cut butter in 12 strips. Put a strip in the center of each halved breast.
- Roll chicken up around butter sealing edges by overlapping to keep butter securely inside.
- Use toothpicks to fasten. Roll chicken in flour, dip in beaten egg and roll in crumbs.
- Refrigerate for at least 30 minutes.
- Heat oil on medium heat turning to brown and seal on all sides.
- Preheat oven to 350° F. Bake for 20 to 25 minutes.
- While chicken is baking, heat and cook cream until it is reduced to 1 1/2 cups.
- In a separate saucepan boil stock until reduced to 1/2 cup.
- Add reduced stock to cream and continue cooking until thickened to sauce like consistency.
- Add additional salt and black pepper to taste.
- Remove toothpicks from each chicken roll.
- Arrange spoonful of sauce on a plate. Put a chicken roll in center.
- Use any additional sauce drizzle on top. Don't overdue it as the sauce is rich.
- Serves 6 to 8.
