This is a very tasty dish. It is easy to prepare and makes a nice presentation. I split and butterflied my breasts after marinating them for over an hour. They rolled up easily and the filling stayed inside. Instead of placing them in the oven, I browned them first on the stovetop and then finished them in the oven at 350 for about 20 - 25 minutes. After removing them to a platter, I deglazed the pan juices with some white wine, then reduced it until syrupy. I skipped the roasted pepper garnish since I didn't think it would add much flavor. To me, the key is the reduction at the end, served over slices of the chicken.
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This is a very tasty dish. It is easy to prepare and makes a nice presentation. I split and...