Italian chicken roulades - Italienska kycklingrulader

ITALIAN CHICKEN ROULADES
Italienska kycklingrulader

Juicy chicken breasts, filled with mozzarella and bell peppers and browned until the surface is crisp and perfect.

4 servings

4 chicken breast fillets, each approx 4 oz

½ teaspoon dried oregano
¼ teaspoon ground black pepper
2 red bell peppers
1½ tablespoons olive oil
¾ cup mozzarella cheese
6 tablespoons leafy parsley
1 oz butter or margarine
3 garlic cloves
1½ teaspoons balsamic vinegar

Put the chicken fillets between 2 layers of plastic foil and flatten them out until ½ cm thick. Sprinkle with oregano and black pepper. Rinse, trim and dice the bell peppers. Heat up the oil in a frying pan and sauté the peppers for 1 to 2 minutes until they’ve become tender. Take them up with a perforated ladle and save the oil in the pan.

Grate the mozzarella and chop the parsley. Blend mozzarella, 4 tablespoons chopped parsley and half of the sweet peppers. Spoon this mixture up in the middle of each flattened chicken fillet and roll them up from the long side, so that they embrace the filling, and attach with a toothpick. Heat up the oil in the frying pan and put in the chicken rolls, seamside down. Brown on all sides for about 4 minutes until golden. Lower the heat, cover with a lid and fry for 7 to 10 minutes until really done.

Put the chicken on a serving dish and keep warm. Melt the fat in the frying pan and crush the garlic in there. Add remaining parsley and sauté for 2 minutes. Add balsamic vinegar and spoon the gravy over the chicken fillets.

Enjoy!

Bella