2 slices Swiss cheese
1 cup mushrooms, sliced
2 tablespoons onion, chopped
4-6 broccoli spears
1/2 cup chicken broth
1 tablespoon butter
Oregano to taste
Pound the chicken breasts out 1/4 inch thick. If this makes them too big to handle
easily, slice lengthways to manageable size. Put a slice of the cheese on each
breast, top with some of the broccoli spears. Roll up jellyroll style, fasten with
toothpicks.
Heat the butter in a heavy skillet, preferably with a lid. Put the chicken rolls in the
butter on low to medium heat and cook for at least 15 minutes, turning frequently
to brown on all sides. Chicken should have clear juices. Scrape bottom of pan
frequently to loosen up the good stuff:) Broccoli will still be a little crunchy.
Pour in the chicken broth, use as much as you would like to have gravy, allowing for a
bit of reduction as it cooks. Add mushrooms and onions, and oregano. Increase
heat a little and stir from time to time to reduce the sauce. Makes 2 servings.
| Comments |
|
Only registered users can write comments!
Powered by !JoomlaComment 3.26
3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."
| < Prev | Next > |
|---|