Tender Chicken Breast Rolls
Tender Chicken Breast Rolls

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Tender Chicken Breast Rolls cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Tender Chicken Breast Rolls dishes that you just make.

Alright, don’t linger, let’s practice this tender chicken breast rolls formula with 8 components which are undoubtedly easy to acquire, and we have to process them at the very least through 10 actions. You should devote a while on this, so the resulting food could be perfect.

Composition for Tender Chicken Breast Rolls:
  1. You need 2 large of fillets Chicken breast
  2. You need 1 for as much (to taste) String beans, garlic, asparagus, etc.
  3. Require 50 ml - Soy sauce
  4. Provide 1 tbsp Olive oil
  5. Get 1 clove Garlic
  6. Need 80 ml White wine
  7. Need 2 tbsp - Sugar
  8. Prepare 1 dash - Ground pepper
Tender Chicken Breast Rolls step by step:
  1. Butterfly the chicken breast: Make a cut down the center of the meat, then turn knife sideways to open it up on both sides of the cut.
  2. Turn the cut chicken sideways, sprinkle with ground pepper, then place sticks of parboiled vegetables in the center of each chicken. The photo shows them with string beans and carrots.
  3. Roll up the chicken, then tie it up with kitchen twine.
  4. Add olive oil to a frying pan, then sauté the garlic. When the garlic becomes fragrant, add the rolls of chicken from Step 3, then evenly roast the surface until golden. They don't need to cook through to the center at this stage.
  5. Prepare the seasonings. 80 ml of white wine, 50 ml of water, 50 ml of soy sauce, and 2 tablespoons sugar.
  6. In a lidded pot, add the seasonings from Step 5, then place the chicken and garlic in the pot.
  7. Cover with the lid, then simmer on medium heat. Turn over the chicken and stew until evenly browned.
  8. After about 15 minutes, it should look like this. Some stewed liquid should be remaining at the bottom of the pot.
  9. Remove the chicken, and unravel the twine. Slice into 1 cm thick pieces. They should be well set from the cooking, so should not break apart.
  10. Transfer to a serving dish, drizzle the remaining sauce over the slices of chicken, then serve.

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