Cheesy Chicken Breasts
Ingredients
6 chicken breasts
6 slices of cheese
6 teaspoons plain flour
1 teaspoon pepper
4 teaspoons butter
½ cup chicken stock
¼ white wine
1 teaspoon oregano
Parsley
Rice
Kitchen String
Method
Cook rice in boiling water.
Beat chicken until they are 5mm think.
Place a slice of cheese on top of each fillet.
Starting with a short end. Tightly roll up fillets.
Tie with kitchen string.
Mix flour and pepper and gently coat chicken.
In a frying pan melt the butter over a medium heat.
Add chicken fillets and fry turning occasionally for 3 minutes.
Add chicken stock, wine and oregano.
Increase heat and bring to the boil. Reduce heat to low and simmer for 12 minutes.
Drain rice.
Remove string and serve on a bed of rice, garnished with parsley.
