4 chicken breast fillets
1 bunch of green parsley, chopped into cubes
Italian seedless grapes
Bacon slices
1 garlic clove
1/2 cup white wine
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon olive oil
100g unsalted butter
Salt and pepper to taste
4 chicken breast fillets
1 bunch of green parsley, chopped into cubes
Italian seedless grapes
Bacon slices
1 garlic clove
1/2 cup white wine
1 cup orange juice
1 tablespoon cornstarch
1 tablespoon olive oil
100g unsalted butter
Salt and pepper to taste
Wrap the chicken breasts between two sheets of parchment paper, compressing them with a rolling pin to a thickness of 5mm
Season the chicken with garlic, salt, and pepper
Stuff the breasts with parsley, grapes (cut in half), and bacon slices
Roll each breast tightly and wrap it in a slice of bacon
Tie with kitchen twine
Melt the butter with olive oil and brush the chicken on all sides
Place them in a shallow baking dish
Pour over the white wine and orange juice
Bake for approximately 25 minutes
Remove the twine, arrange the breasts in the serving dish, and let it rest
Reduce the cooking liquid and whisk in the cornstarch
Simmer without stopping, until thickened to taste.
