E-Book:

122

Printed Book:

122

Green Onion Stuffed Chicken

Preheat oven to 375°F. Pound chicken breasts to 1/4-inch thick and season with salt and pepper. Top each piece of chicken with lemon zest, herbs, cheese, garlic and spring onions. Roll the chicken and tie each bundle with 3 pieces of butcher string. Season rolls with more salt and pepper. Bake for 35 minutes on a lightly oiled pan. Remove chicken rolls to a carving board and cover with foil. Put a pan on medium heat. Add drippings from the baked chicken, apple juice, stock and butter. Whisk for 1 minute, remove from heat and add lemon juice. Cut strings off the chicken and slice each roll into pieces 1/2-inch thick. Arrange the pinwheels on a platter, top with the lemony pan sauce and serve.

Ingredients:

1)

skinless, boneless chicken breasts : 4

2)

sea salt and black pepper, to taste :

3)

lemon, zested :

4)

mint leaves, flat-leaf : 1 cup

5)

fresh basil : 1 cup

6)

shaved parmesan cheese (or Mozzarella) : 0.25 cup

7)

garlic cloves, very thinly sliced : 4

8)

spring onions or small bunch of green onions, trimmed, thinly sliced on a bias : 4

9)

olice oil : 1 tablespoon

10)

apple juice : 2 tablespoon

11)

chicken stock : 0.5 cup

12)

butter : 1 tablespoon

13)

lemon, juiced : 1

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