2 clean chicken breasts
salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons finely chopped onion
2 cloves garlic
1 tablespoon crumbled bacon
2 tablespoons white grape juice
2 tablespoons black grape juice
2 tablespoons hazelnuts
50 ml sparkling wine
1/2 teaspoon paprika
2 eggs beaten
2 liters water
1 sprig of rosemary
For the honey glaze
1 tablespoon butter
1 tablespoon honey
1 tablespoon balsamic vinegar
1 cup chicken broth
1/2 cup sparkling wine
1/2 teaspoon salt
2 clean chicken breasts
salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons finely chopped onion
2 cloves garlic
1 tablespoon crumbled bacon
2 tablespoons white grape juice
2 tablespoons black grape juice
2 tablespoons hazelnuts
50 ml sparkling wine
1/2 teaspoon paprika
2 eggs beaten
2 liters water
1 sprig of rosemary
For the honey glaze
1 tablespoon butter
1 tablespoon honey
1 tablespoon balsamic vinegar
1 cup chicken broth
1/2 cup sparkling wine
1/2 teaspoon salt
Step 1
Open the chicken breasts and place them on a piece of parchment paper
Season with salt and black pepper
In a skillet, sauté for 2 minutes the butter, olive oil, onion, garlic, bacon, and rosemary
Mix the grape juices and hazelnuts
Pour in the sparkling wine and flambé
Mix well the paprika and eggs
Turn off the heat and let it cool down
Spread this filling over the chicken
Wrap the meat around the filling, forming a cylinder (rocambole)
Step 2
Firmly wrap with parchment paper
Package with aluminum foil, tying the ends with twine
In a pot, combine water, salt, rosemary, and bring to a boil
Add the cylinders and reduce heat, letting it simmer for 40 minutes
Remove from the water and let it cool down
Refrigerate for two hours
In a skillet, warm up the ingredients for the honey glaze for about 15 minutes
Slice the chicken cylinders and serve with the honey glaze.
