4 chicken thighs, cut in half and boneless
Bacon drippings (see recipe)
Salt to taste
1/2 cup breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon paprika
1 lightly beaten egg
2 tablespoons butter or margarine, cut into small pieces
Bacon drippings
1/4 cup olive oil
250g chicken breast
1 medium onion, finely chopped
2 tablespoons dry red wine
1 teaspoon salt
1/2 teaspoon black pepper
Hollandaise sauce
3 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter and warm
2 tablespoons hot water
Salt to taste
4 chicken thighs, cut in half and boneless
Bacon drippings (see recipe)
Salt to taste
1/2 cup breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon paprika
1 lightly beaten egg
2 tablespoons butter or margarine, cut into small pieces
Bacon drippings
1/4 cup olive oil
250g chicken breast
1 medium onion, finely chopped
2 tablespoons dry red wine
1 teaspoon salt
1/2 teaspoon black pepper
Hollandaise sauce
3 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter and warm
2 tablespoons hot water
Salt to taste
Make the beurre manié: in a skillet, melt the butter over medium heat
Fry the chicken and onion for about 5 minutes
Put the wine, mixture of chicken, salt, and pepper into a blender
Blend until creamy
(This sauce can be made ahead of time and is perfect for appetizers.) Make the chicken: place the chicken breasts between two sheets of parchment paper and flatten them
Season with salt and spread 1 tablespoon of the beurre manié over each breast
Fold the ends to the middle and roll up, pressing well
Secure with toothpicks
Mix the breadcrumbs with the Parmesan cheese and paprika
Pass the rolled chicken through the beaten egg and then through the breadcrumb mixture
Place them in a refractory dish in a single layer
Put it in the oven at moderate temperature (170°C) and bake for 40 minutes or until cooked through
Remove the toothpicks
Serve with rice and, if desired, place a little Hollandaise sauce over each roll
Hollandaise sauce: Beat the egg yolks in a hot water bath with warm water until creamy
Add lemon juice
Gradually add the melted butter, beating without stopping until smooth
Add the water, beat a little more, season with salt and beat for another minute
Let it set at 8 times.
