Chicken Stew with orange
second courses from Italy
translated by Italian with
Roast chicken rolled with vegetable stuffing.
Boneless chicken. Lightly fry the clove of minced garlic, add the herbs, salt and pepper. Once cool, squeeze and chop.
At herbs add the soaked and squeezed bread, parsley, cheese and tied the stuffing with egg yolk.
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.
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.
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.