Stuffed Chicken Roll

Name: Stuffed Chicken Roll
Yield: 8
Ingredients: 1 whole chicken, boneless and skinless; Salt and pepper to taste; Juice of 2 limes; 2 cloves of garlic, minced; Stuffing; 150g of prosciutto, cut into slices; 1 carrot, cut into sticks; 1/2 cup of black olives, pitted; 200g of cheddar cheese, cut into sticks; Cherry tomatoes and garlic for garnish

1
1 whole chicken, boneless and skinless
2
Salt and pepper to taste
3
Juice of 2 limes
4
2 cloves of garlic, minced
5
Stuffing
6
150g of prosciutto, cut into slices
7
1 carrot, cut into sticks
8
1/2 cup of black olives, pitted
9
200g of cheddar cheese, cut into sticks
10
Cherry tomatoes and garlic for garnish

Ingredients

1
1 whole chicken, boneless and skinless
2
Salt and pepper to taste
3
Juice of 2 limes
4
2 cloves of garlic, minced
5
Stuffing
6
150g of prosciutto, cut into slices
7
1 carrot, cut into sticks
8
1/2 cup of black olives, pitted
9
200g of cheddar cheese, cut into sticks
10
Cherry tomatoes and garlic for garnish

Directions

1
Season the chicken with salt, pepper, lime juice, and garlic
2
Cover, refrigerate for at least an hour
3
Place the prosciutto, carrot, olives, and cheese on top of the opened chicken
4
Roll it up like a roulade, butter with a little margarine, and place in a baking dish
5
Cover with aluminum foil, bake in a preheated oven at 200°C for 50 minutes
6
Remove the foil and let it brown
7
Serve immediately with grilled cherry tomatoes and roasted garlic.