1 cup each mint leaves, flat-leaf parsley tops and basil - See more at- http-//www.rachaelrayshow.co
1 cup shaved Parmigiano-Reggiano cheese
4 spring onions or small bunch of scallions, trimmed and thinly sliced on a bias - See more at- http
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken stock
2 tablespoons butter
Juice of 1 lemon
Instructions
Preheat oven to 375F.
Cut into and across chicken breasts but not all the way through to
butterfly them. Pound to 1/4-inch thick and season with salt and
pepper. Top each piece of chicken with some lemon zest, sliced
garlic, herbs, shaved Parm and spring onions or scallions. Roll the
chicken and tie each bundle with 3 or 4 pieces of butcher twine.
Season rolls with salt and pepper.
Heat oil, 2 turns of the pan, in a cast-iron skillet over medium-high
heat. Brown the chicken rolls evenly all over then place skillet in the
oven and roast 15 minutes to finish cooking through. Remove from
oven and raise heat to 500°F, place rack at center and roast beans
until browned at edges and the shallots tender, about 10-12
minutes.
Remove chicken rolls to a carving board and cover with foil. Add
wine to pan then stock, whisking up drippings. Whisk in butter then
remove from heat and add lemon juice. Cut strings off chicken
and slice each roll into pieces half an inch thick. Arrange the
pinwheels of chicken on dinner plates and top with the lemony pan
sauce. Serve green beans alongside.
Originally Submitted
7/8/2015
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