INGREDIENTS
- – Rooster breasts 6 items.
- – Jamón cocido (crudo).
- – Cheese in slices.
- – Smoked bacon in slices.
- – Sal.
- – Pepper.
- – Mustard.
- Potatoes with cream:
- – 1 kg potatoes lower into very skinny slices.
- – 1 clove of minced garlic.
- – 1 cup of milk cream.
- – 1/2 cup of milk.
- – 2 tablespoons of cream cheese.
- – Butter.
- – Sal.
- – Pepper.
- – Nutmeg.
- – Cheese to grate roughly 200 g (Sardinian, Parmesan or Reggianito).
STUFFED CHICKEN AND BACON ROLLS scrumptious meals that does not fail and a few creamed potatoes that could not be extra I adopted the step-by-step under
PROCEDURE:
1. Reduce the breasts within the center, very skinny. Flatten slightly if mandatory on a separating paper or movie. Season.
2. Place bacon slices and place the hen breast on them.
3. Brush the breast with slightly mustard and place the ham and cheese slices within the center on prime.
4. Roll tightly and tie with toothpicks. (The bacon is on the skin).
5. Precook in a sizzling pan, flip and switch. Place on a baking sheet and end cooking for about 25/half-hour.
6. For the potatoes: Reduce the potatoes very thinly with a mandoline or knife. Place in an oven-safe dish
slightly butter on the bottom and organize the potatoes on prime.
7. Pour slightly of the cream, milk and cream cheese combination (seasoned with pepper, salt, nutmeg and garlic). Intersperse potatoes, cream and cheese. End the final layer with grated cheese.
8. Put within the oven for about 45 minutes.
