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Grind the garlic, then mix with chopped green parsley and rosemary. Add a few tablespoons of olive oil and mix well.
Cut the chicken breast into slices, cover with cling film and beat a little with a sledgehammer. Salt to taste, but keep in mind that sausages have salt.
Place a piece of sausage on each piece of breast and roll as tight as possible. The obtained rolls are placed in a heat-resistant dish and greased with garlic sauce. Pour over 1/2 glass of wine and 1/2 glass of water, a little olive oil and put in the oven until the rolls are browned.
Serve hot with polenta.