If I knew it was so easy, I would cook chicken roulade every day!
Ingredients:
for the filling:
onion – 120 g (4.23 oz)
carrot – 120 g (4.23 oz)
mushrooms – 150 g (5.3 oz)
Cook over medium fire for 15 min
chicken breast – 500 g (17.64 oz)
salt – 10 g (0.35 oz)
black pepper – 5 g (0.18 oz)
at the surface:
prosciutto – 160 g (5.64 oz)
Tray size 35 X 42 cm (14 x 16.6 in)
IN THE OVEN 180°C (356 °F)/30 MIN
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