Fish with saffron
14 recipes
Chicken roulades with peppers
ingredients
servings
4
Parmigiano cheese
100 grams
Green peppers
2 unit
Red peppers
2 unit
Black olives
12 unit
Iodized salt
to taste
Black pepper
to taste
Saffron
1 spoon
Vegetable broth
1 liter
Chicken breast
600 grams
Speck
150 grams
second courses from Italy - Sicilia
Chicken roulades with peppers
Chicken roulades with peppers
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A second bright colors and intense flavors that will surely impress your guests!
preparation
step 1
We begin preparing our rolls. We wash the two green peppers at our disposal into slices, depriving them of the stem and the seeds inside. We heat a pans and put the slices of pepper to roast.
step 2
When the peppers are roasted take our chicken slices on a cutting board and disponiamole whether these will be too thick in places I recommend you crush it with a meat mallet.
step 3
On each slice we go to arrange the slices of pepper, bacon and Parmesan cheese flakes. We close now our chicken slices creating roulades that appunteremo with toothpicks or string.
step 4
In a pan with high edges do the onion and garlic in a little oil and go then to add the remaining two peppers, previously washed and cut into strips, and black olives.
step 5
Let cook for about ten minutes and we go now to add our chicken rolls.
step 6
Insaporiamo with salt and pepper and scottiamo the rolls until they reach a golden color.
step 7
Then let's add the vegetable broth so that it does not cover surround our rolls and add the saffron envelope.
step 8
Let simmer, cover with a lid, for 30 minutes. We check with a fork that our chicken has cooked perfectly.
step 9
Then extract it from the pan, and place on a kitchen grill, so it cools.
step 10
When the chicken is cooled extract will eliminate the toothpicks or string and tagliamolo rounds.
step 11
Let washers on a platter and copriamolo with the cooking broth, peppers and olives.
