Friday, January 11, 2013

Stuffed Chicken Rolls

We've downsized just about everything in our lives these past few years.  Our home is smaller, we have small mopeds, live on a small island and even have small recipes.  When we lived in the big city we would buy big traditional chicken rolls from the big butchers and eat it all up with our big family.  Back then the chicken was usually filled with bacon, cheese and green peppers.  Yannis recipe captures the flavor of the past and combines it with our love for vegetables.  Try adding a little spinach and changing the parmesan for feta. Yannis Chicken rolls may look like Chicken Little, but  don't let that fool you; they're really big in flavor!

Chicken Rolls
4 slices of chicken breast
4 thin slices of ham
1/2 cup white wine
1 cup fresh mushsrooms
1 clove garlic
1 green pepper
5 Tables. butter
salt, pepper 
sweet paprika
1 beef bouillon 
(diluted in 1/2 cup hot water)

you could get pre-beaten chicken if you want

Beat the chicken breasts until they are quite thin.
Place a slice of ham on each breast. In a skillet, sautee the chopped mushrooms, chopped green pepper and garlic for about 3 minutes in 2 Tables. of butter.  Mix the cheese into the vegetables and put 1/4 of it on each chicken breast.  Roll up the breasts, folding in the ends and securing them with toothpicks.Season the rolls with salt, pepper and paprika; sautee the rolls in 3 Tables. of butter, turning them frequently to brown on all sides; pour the wine over them and simmer till half of the wine has evaporated; add the beef boullion, cover and simmer for 15 minutes.  Remove the toothpicks before serving over a bed of rice.

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