Use 4 skinned chicken breasts ,halved .
Place each piece between sheets of baking paper and flatten with a mallet into 4 x 6 inch fillets .
Sprinkle with salt .
Place a slice of Swiss cheese and sliced ham on each fillet.
Roll up and tie with string near each end .
In a large fry pan melt 3 tbs of ghee over a medium heat .
Brown the chicken rolls lightly on all sides and place them in an oblong baking dish .
Reusing the fry pan sauté 300gm of sliced mushrooms , adding more butter if needed .
In a separate bowl combine 1 can of mushroom soup with 300ml of lemonade .
Spoon the soup mixture over the chicken .
Top with the mushrooms .
Bake in a preheated oven at 160 deg C for 1 hour.
Steam together 1 cup of long grain brown rice with 1/2 cup of wild rice in 3 cups of water .
Serve the chicken rolls on a bed of rice , spoon the mushrooms and sauce on top and garnish with slivered almonds .
Place each piece between sheets of baking paper and flatten with a mallet into 4 x 6 inch fillets .
Sprinkle with salt .
Place a slice of Swiss cheese and sliced ham on each fillet.
Roll up and tie with string near each end .
In a large fry pan melt 3 tbs of ghee over a medium heat .
Brown the chicken rolls lightly on all sides and place them in an oblong baking dish .
Reusing the fry pan sauté 300gm of sliced mushrooms , adding more butter if needed .
In a separate bowl combine 1 can of mushroom soup with 300ml of lemonade .
Spoon the soup mixture over the chicken .
Top with the mushrooms .
Bake in a preheated oven at 160 deg C for 1 hour.
Steam together 1 cup of long grain brown rice with 1/2 cup of wild rice in 3 cups of water .
Serve the chicken rolls on a bed of rice , spoon the mushrooms and sauce on top and garnish with slivered almonds .
No comments:
Post a Comment