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:
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skinless, boneless chicken breasts : 4
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sea salt and black pepper, to taste :
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lemon, zested :
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mint leaves, flat-leaf : 1 cup
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fresh basil : 1 cup
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shaved parmesan cheese (or Mozzarella) : 0.25 cup
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garlic cloves, very thinly sliced : 4
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spring onions or small bunch of green onions, trimmed, thinly sliced on a bias : 4
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olice oil : 1 tablespoon
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apple juice : 2 tablespoon
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chicken stock : 0.5 cup
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butter : 1 tablespoon
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lemon, juiced : 1
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