Brinks Home Safe Model 5056

Roast


Ingredients:

- Chicken breast
- Eggs
- Parsley
- salt
- Ham
- Oil and butter
- Onion
- Nut granular
- Water
- White wine
- Rosemary and sage

Open the chicken breasts, removing the bone. Then get the nice large slices and beat well until they are pretty thin.
Prepare a thin omelette, beat the eggs with a fork, adding a pinch of parsley, salt and pepper. Bake in a nonstick skillet with a little olive oil, taking care to turn halfway through cooking. Remove from pan and wipe dry with a little 'paper towel.
Take a slice of chicken, a slice of ham and lay then on a piece of omelette. Repeat for the other slices of chicken the same process of cutting the cake and ham ends in surplus.
Roll up the slices and tie a stuffed one or two pieces of string. If the slice is great Roast divide into two or three pieces depending on the size that you prefer or you can get get just one slice and make a nice big roast only.
In a pan put the oil, a knob of butter, arrange the roasts and cook for several minutes. Blend with a splash of white wine, then add the diced onion, sage and rosemary, and a little granular nut 'of boiling water. Cover with a lid and cook over medium heat. Check occasionally to cook, however the chicken roasts need to be cooked quite short and still depends on the diameter of the roasts. If necessary add a little more 'water, otherwise uncover and evaporate excess liquid.
Turn off the heat, cut and remove the string and serve.
-> If you have opted for a single roast, cut into slices and serve sprinkled with a little 'sauce for cooking.