4 chicken breast
Olive oil spread
2 cloves of fresh garlic
150 grams G/F breadcrumbs
150 grams G/F plain flour
Cracked black pepper, fresh parsley chopped.
1.Chop the parsley and fresh garlic very finely or blend it in a food processor,
2.Add butter, salt and combine to make parsley butter.
3.On a transparent cling film, form a roll of butter, roll the foil and put the butter in the fridge to harden.
4.Beat the fillets and rub with pepper and salt.
5.When the butter hardens, take it out of the foil and cut it into 4 smaller pieces.
6.Place each part on the beaten fillet.
7.Roll the fillets, remembering to hide the ends inside.
8.Dip each roll first in flour, then in beaten egg and finally in breadcrumbs.
9.Fry in hot oil on each side to make them brown nicely or bake in the oven (Bake in the oven 30-35 minutes. First 15 minutes in 200`C and then 190`C,grease baking tray and spray little bit olive oil on them. After 20 minutes turn them over)
10.It is very important that the fillets are well rolled, otherwise the butter will run out.
11.You also have to be careful that they do not brown too quickly and burn on the outside (if You fry them) and are raw inside.
12.The roulades are best right after frying or baking as the butter spreads beautifully after cutting :). The rolls are juicy and very tasty