Recipe from Rachel Ray.
Ingredients
Boneless Chicken Breasts
Bread
2 cloves of garlic
Parsley
Lemon zest (of 1 lemon)
2 cups shredded Parmesan cheese
2 cloves of garlic
Parsley
Lemon zest (of 1 lemon)
2 cups shredded Parmesan cheese
1 can tomato sauce
½ cup red wine
½ cup red wine
Directions
1. Process bread, garlic, parsley, lemon zest, and parmesan cheese in a food processor.
2. Butterfly the chicken open by cutting into an across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breast with stuffing, roll and secure with toothpick, then brown in a pan, and set aside.
3. Deglaze wine in a pan, stir in tomato sauce, chopped tarragon, and chicken rolls, stir then simmer for about 15mins.
2. Butterfly the chicken open by cutting into an across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breast with stuffing, roll and secure with toothpick, then brown in a pan, and set aside.
3. Deglaze wine in a pan, stir in tomato sauce, chopped tarragon, and chicken rolls, stir then simmer for about 15mins.
4. Serve with pasta.
Side dish:
Boil pasta until al dente, with salt in the water. Heat EVOO, butter, lemon zest, garlic, pepper, lemon juice. Stir in the pasta and toss to coat well. Then sprinkle with oregano.
Boil pasta until al dente, with salt in the water. Heat EVOO, butter, lemon zest, garlic, pepper, lemon juice. Stir in the pasta and toss to coat well. Then sprinkle with oregano.
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