Chicken fillet roll filled with anchovies, lemon and parsley butter

Name: chicken fillet roll filled with anchovies, lemon and parsley butter
Total time: 40 min
Yield: 4
Ingredients: 4 a few chicken breast; 4 anchovy fillet on oil; lemon scrubbed, squeezed, peeled grated; 1 tablespoon flour; 100 gram soft butter; 4 twig leaf parsley; 2 clove garlic; 2 tablespoon olive oil; 100 milliliters dry white wine; 100 milliliters sherry

Try these delicious chicken roll rolls filled with anchovies, lemon and parsley butter

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.