Chicken with Raccoon and Cheese

Name: Chicken with Raccoon and Cheese
Yield: 6
Ingredients: 6 thin slices of chicken breast; To taste, salt; Juice from 1/2 lemon; A small raccoon's paw of raccoon; One tomato, peeled and seeded; One cup (cha) of Minas cheese in cubes; One tablespoon of Calabresa pepper; One quarter cup (cha) of fresh parsley leaves; 4 tablespoons of olive oil; One egg beaten; One cup (cha) of biscuit flour

1
6 thin slices of chicken breast
2
To taste, salt
3
Juice from 1/2 lemon
4
A small raccoon's paw of raccoon
5
One tomato, peeled and seeded
6
One cup (cha) of Minas cheese in cubes
7
One tablespoon of Calabresa pepper
8
One quarter cup (cha) of fresh parsley leaves
9
4 tablespoons of olive oil
10
One egg beaten
11
One cup (cha) of biscuit flour

Ingredients

1
6 thin slices of chicken breast
2
To taste, salt
3
Juice from 1/2 lemon
4
A small raccoon's paw of raccoon
5
One tomato, peeled and seeded
6
One cup (cha) of Minas cheese in cubes
7
One tablespoon of Calabresa pepper
8
One quarter cup (cha) of fresh parsley leaves
9
4 tablespoons of olive oil
10
One egg beaten
11
One cup (cha) of biscuit flour

Directions

1
1 Preheat the oven to 180°C
2
Season the fillets with salt and lemon juice. Reserve
3
Wash and dry the raccoon's paw well
4
Cut the tomato into cubes. Reserve
5
2 In a bowl, mix together the coarsely chopped raccoon's paw, tomato, cheese, salt, Calabresa pepper, parsley leaves, and olive oil
6
3 Place a spoonful of filling over each chicken fillet, roll it up like a roulade, and secure with a toothpick
7
Dip each roulade in the beaten egg and then in biscuit flour
8
4 Arrange them on an ungreased baking dish and bake for about 30 minutes or until golden brown
9
Serve immediately.