Chicken Rolls
Serving Size : 6
Ingredients for prepare Chicken Rolls
:
| Amount | Measure | Ingredient - Preparation Method |
| 6 | | chicken breast |
| 2 | teaspoons | dried sage |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | black pepper |
| 2 | teaspoons | minced garlic |
| 6 | slices | ham |
| 1/3 | cup | flour |
| 1/2 | cup | vegetable oil |
recipe Chicken Rolls
PLACE A CHICKEN BREAST between two sheets
backyard poultry magazine
of wax paper or plastic wrap and pound to an even thickness
types of poultry
of 1/4-inch with the bottom of a small skillet or the blunt side of a meat mallet. Repeat with remaining
poultry plucker
chicken breasts. Mix the sage with the salt, pepper and garlic. Rub the mixture on one side of the
types of poultry
chicken breasts. Place a slice of ham over the seasoning, and then roll the chicken breast
killing poultry for home
into a spiral. Secure the spiral closed with toothpicks or by tying them with string. Rub
poultry post-mortem inspection
the rolls lightly with flour, shaking off any excess. Pour the oil into a
pasture raised poultry
skillet, and heat it over medium heat. Add the chicken rolls, being
backyard poultry magazine
careful not to crowd the pan, and cook until golden brown on the bottom. Turn
backyard poultry magazine
with tongs, and cook until all sides are brown, and the chicken is cooked in
poultry stunning knives
the center, about 15 to 20 minutes. Drain on paper towels, and serve immediately. Serves 6.
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