Thanks for this recipe! It gives a twist to chicken hardly any effort. I've made it twice now. Neither time did I bread it or make the sauce, actually. After rolling the chicken up, I sprinkled paprika on the top, surrounded it with wedges of butter, and let it bake. The second time I made it, I was running low on time, so I pan seered some seasoning into the chicken first, and then rolled it all up and let bake for 25 minutes. The nice thing about not breading the chicken is that I didn't need toothpicks, so no worries of the little sticks breaking in the food. When first seering the chicken, it made for less flexible meat to roll-up, but it worked anyway and my guests loved it!
Was this review helpful?
21 users found this review helpful
Thanks for this recipe! It gives a twist to chicken hardly any effort. I've made it twice...