Cooking chicken breast in rolls keeps it moist and tender. These rolls are perfect to serve warm, maybe accompanied by some Sautéed Potatoes with Aromatic Herbs, or cold, as appetizers.
Serves: 4 | Preparation time: 15 mins | Cooking time: 15 mins
- Chicken breast: 1 kg
- Cheddar: 80 g
- Plain flour: 30 g
- Sun-dried tomatoes in oil: 30 g
- White wine, dry: 75 ml
- Basil, fresh: 5-6 leaves
- Extra virgin olive oil (EVOO): 2 tbsp
- Mustard: 2 tbsp
- Butter, unsalted: 1 tbsp
- Salt: to taste
Place the sun-dried tomatoes on a plate lined with kitchen paper to make sure you get rid of as much oil as possible. Put the flour in a shallow plate. Set all aside.
Cut the chicken breast in thinner slices and lay them out on a clean work surface. Spread some mustard on each slice and place on top of it a sun-dried tomato, a slice of cheddar and 2 basil leaves.
Roll up the chicken and secure the roll with some toothpicks. Coat each roll in flour, making sure the coating is even on all sides.
Melt the butter in a pan and add the oil. Brown the rolls on both sides on high heat.
Turn down the heat and pour in the wine. Leave it to simmer over low flame.
Once the chicken has cooked through, remove the rolls from the pan and season them to taste before serving.
Tip: You can serve these rolls as an aperitif: just cut them in bite-sized slices! Otherwise, they’re great to serve with a salad or baked potatoes.