Ingredients:
- 2 boneless chicken breasts;
- 2 capia peppers (or red bell peppers), baked, skin and seeds removed;
- 2-3 garlic cloves;
- 2-3 garlic cloves;
- a few sage leaves (fresh or dry);
*this recipe does not contain salt. If you don't cook for babies and you don't have restrictions, add salt by taste.
Slice every chicken breast in half, but don't cut all the way, so that you get an only thin slice from every breast. Pound one side with a meat mallet. (If you are using salt, sprinkle it on top of the slices).
Place the pepper (cut lengthwise to obtain a single slice) and roll tightly. Use a string to tie the rolls or fix them with toothpicks.
*this recipe does not contain salt. If you don't cook for babies and you don't have restrictions, add salt by taste.
Slice every chicken breast in half, but don't cut all the way, so that you get an only thin slice from every breast. Pound one side with a meat mallet. (If you are using salt, sprinkle it on top of the slices).
Place the pepper (cut lengthwise to obtain a single slice) and roll tightly. Use a string to tie the rolls or fix them with toothpicks.
Place the rolls in a Pyrex tray (or similar), not very wide, and pour water on top to cover them about 3/4. Add (next to the meat) the garlic cloves and the sage leaves. Cover with a lid or with baking paper. Bake in the oven (200 degrees Celsius) for about 1h, until the meat is tender. Take of the lid and bake for 10 more minutes, to obtain a crust (if you want the rolls to have more crust, remove them from the sauce and bake them on baking paper for the 10 extra minutes).
The chicken rolls go perfectly with mashed potatoes or as an appetizer, with bread and cheese.
Enjoy!
The chicken rolls go perfectly with mashed potatoes or as an appetizer, with bread and cheese.
Enjoy!
No comments:
Post a Comment