Filter
Reset
Sort ByRelevance
Vicki
Chicken fillet roll filled with anchovies, lemon and parsley butter
Try these delicious chicken roll rolls filled with anchovies, lemon and parsley butter
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the thickest part of the chicken fillet horizontally and fold it open so that the entire chicken fillet is just as thick.
-
Pull off the loose piece (the tenderloin) and grind it in the food processor with the anchovies and lemon zest and juice, and a little salt and pepper.
-
Divide this filling over the chicken breasts and roll them carefully. Secure the rollers with a piece of rope.
-
Sprinkle with salt and pepper and sprinkle with flour.
-
Mix the butter with the parsley and garlic in the food processor into a nice green mixture and season with salt and pepper. Leave to set up in the refrigerator covered.
-
Heat the oil in a frying pan and fry the chicken rolls around brown and quench with the wine.
-
Allow the wine to reduce to medium height and fry the chicken rolls around.
-
Take the rolls out of the pan and cut into thick slices. Serve with a dash of cold parsley butter and pour a spoonful of warm gravy over it.
-
25 minMain dishpandan rice, Red pepper, garlic, deleted carrots, pak choi, sunflower oil, Nasi Bami meat, ketjapmarinademanis,fried rice with bok choy
-
65 minMain dishchicken legs without back, chicken stock tablets, butter, shallots, risotto rice, Spinach, whipped cream, Parmesan cheese,creamy spinach sauce
-
40 minMain dishchicory, olive oil, Red pepper, Eggs, milk, fresh parsley, Dutch goat's cheese, arugula lettuce melange, bread,witloffrittata with cheese from the oven
-
80 minMain dishsticking potato, onion, crooked skintone, winter carrot, garlic, medium sized egg, paprika, Full Milk, grated mature cheese 50,potato-carrot gratin
Nutrition
370Calories
Sodium0% DV0g
Fat43% DV28g
Protein50% DV25g
Carbs1% DV3g
Fiber0% DV0g
Loved it