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Chicken rolled




Chicken breast

800 oz


100 oz

Iodized salt

to taste

Black pepper

to taste


2 leafs

Extra virgin olive oil

to taste

Wheat flour bread

70 oz

Boiled beets

100 oz


100 oz

Egg, yolk

1 unit


1 wedge

Grated Parmesan cheese

4 spoons

Dry parsley

to taste


2 unit


2 unit

second courses from Italy

Chicken rolled

Chicken rolled

with meat with gluten with eggs with lactose source of C vitamins high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chicken rolled

Roast chicken rolled with vegetable stuffing.

Chicken rolled step 1

step 1

Boneless chicken. Lightly fry the clove of minced garlic, add the herbs, salt and pepper. Once cool, squeeze and chop.

Chicken rolled step 2

step 2

At herbs add the soaked and squeezed bread, parsley, cheese and tied the stuffing with egg yolk.

Chicken rolled step 3

step 3

Protect the chicken with a sheet of baking paper and beat it with a meat mallet to make uniform thickness. On the meat distributed slices of bacon and the filling.

Chicken rolled step 4

step 4

Roll up the chicken and tie it with string from slipping kitchen a few bay leaves in contact. Transfer the roast in a baking dish, grease it, salt it with coarse salt, pepatelo and bake at 180 ° for 60 minutes.

Chicken rolled step 5

step 5

Every now and then brush the meat with the sauce. When cooked, the oven and let rest for 5-6 minutes before cutting the slices. Serve the roast with the outline of fennel cut into slices.

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