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Brent Leonard
Chicken rolls with tomato
A tasty Italian recipe. The main course contains the following ingredients: poultry, pine nuts (65 g), chicken breasts, garlic (finely chopped), white raisins, oregano, Pecorino Romano (cheese) (grated), olive oil, romes ((tomatoes, 250 g) and halved).
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Ingredients
Directions
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Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
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Cut the chicken fillets through so that they are two thin fillets. Cover with cling film and beat flat with a rolling pin. Remove the foil. Chop the pine nuts and mix with the garlic, raisins, oregano, cheese, pepper and salt. Divide over the chicken and roll up. Secure with a stick.
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Heat the oil in a frying pan and fry the chicken rolls for 5 min. With the lid tilted gently on the pan in approx. 10 min. Add the tomatoes for the last 2 minutes. Nice after the pipe rigate all'amatriciana and with the aubergine with fresh mint.
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Nutrition
465Calories
Sodium8% DV180mg
Fat49% DV32g
Protein72% DV36g
Carbs4% DV11g
Fiber8% DV2g
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