Chicken Rolls
Yield
6 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 2 | teaspoons |
sage
dried |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
garlic
minced |
|
| 6 | each |
ham
slices |
*
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 1E+1 | ml |
sage
dried |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
garlic
minced |
|
| 6 | each |
ham
slices |
*
|
| 79 | ml |
all-purpose flour
|
|
| 118 | ml |
vegetable oil
|
|
Directions
Place a chicken breast between two sheets of wax paper or plastic wrap and pound to an even thickness of ¼ inch with the bottom of a small skillet or the blunt side of a meat mallet.
Repeat with remaining chicken breasts.
Mix the sage with the salt, pepper and garlic.
Rub the mixture on one side of the chicken breasts.
Place a slice of ham over the seasoning, and then roll the chicken breast into a spiral.
Secure the spiral closed with toothpicks or by tying them with string.
Rub the rolls lightly with flour, shaking off any excess.
Pour the oil into a skillet, and heat it over medium heat.
Add the chicken rolls, being careful not to crowd the pan, and cook until golden brown on the bottom.
Turn with tongs, and cook until all sides are brown, and the chicken is cooked in the center, about 15 to 20 minutes.
Drain on paper towels, and serve immediately.
