Ingredients
- 3 boneless, skinless chicken breasts
- 10 Cremini mushroom cut to small pieces
- 3 cloves garlic, cracked
- 1 onion
- 1 /2 cup chopped cilantro
- 1/2 cup chopped parsley
- Salt and ground black pepper
- 2 tablespoons extra-virgin olive oil
Basil Sauce:
- 3 cups fresh basil leaves
- 1/2 cups chopped pine nuts
- 6 cloves garlic, peeled
1 cup olive oil - Salt and pepper
In a food processor, blend together all Basil sauce ingredients except oil. When it’s chopped add in oil slowly and stir.
Let's do it!
Description
On a nonstick skillet over moderate heat add 2 tablespoons of olive oil, chopped onion till golden. Add garlic and mushrooms and saute 10 minutes. Add chopped cilantro and parsley Stir for another 2 minutes. Transfer to strainer till the fluids come out.
Butterfly the chicken breast, with your hand flat on top of it, use a sharp knife and slice into one side of the breast, starting at the thicker end and ending at the thin point.
Open out the breast so it resembles a butterfly. Cover with cling film and Pound out with a rolling pin to create an even thickness.
Place herb stuffing on each breast wrap and roll it tightly.
Secure breasts with toothpicks.
Use three separate bowls. In the first 1/3 cup flour, in the second use a fork to beat 2 eggs. In the third bowl mix 1 cup of panko crumbs and 1 cup of bread crumbs.
Cover each roll in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko and bread crumbs.
heat a large non-stick pan over medium heat and add approximately 1 1/2 cup oil.
Once the oil is hot, add breaded rolls and sauté 4 minutes per side or until cooked through.
Remove to a paper towel-lined plate.
Cut each roll to 1” circles.
In a plate place, cilantro sauce on top of it add the chicken’s rolls
