Chicken rolls with chive
Instructions
Cut the breasts into thin slices and with meat tenderizer reduce the thickness of half a centimetre.
Above each put a pinch of salt, pepper, chopped chives and butter.
Roll up the slices, pass the rolls in flour, shake off the excess and stop it with a toothpick.
In a pan heat three tablespoons of olive oil and a knob of butter, lay the meat, let it cook, cover and continue cooking at moderate flame for a quarter of an hour.
Serve the chicken warm rolls with butter peas.
Accompanying wines: Alto Adige Pinot Nero DOC, Val Nure Pinot Nero DOC, Alezio Rosato DOC.
Ingredients and dosing for 4 persons
- 2 chicken breasts
- 2 tablespoons of chopped chives
- Butter
- Flour
- 3 tablespoons of olive oil
- Salt
- Pepper