8 boneless chicken breasts
Salt and black pepper to taste
4 slices of white bread, torn into small pieces
1/4 cup of water
5 dried black prunes, chopped
1/4 cup of finely chopped hazelnuts
2 tablespoons of mustard
2 tablespoons of butter or margarine
1/2 cup of water
1 can of cream
3 tablespoons of freshly squeezed lime juice
2 tablespoons of chopped green chili
8 boneless chicken breasts
Salt and black pepper to taste
4 slices of white bread, torn into small pieces
1/4 cup of water
5 dried black prunes, chopped
1/4 cup of finely chopped hazelnuts
2 tablespoons of mustard
2 tablespoons of butter or margarine
1/2 cup of water
1 can of cream
3 tablespoons of freshly squeezed lime juice
2 tablespoons of chopped green chili
Pound and season the chicken breasts with salt and black pepper to taste
Set aside
Place the torn bread in a bowl, add the water, and mix well
Add the prunes, hazelnuts, and mustard
Mix until well combined
Stuff each chicken breast with this mixture, roll up carefully, and secure with toothpicks or skewers
Melt the butter or margarine in a saucepan over low heat
When it starts to simmer, add the rolled chicken breasts and cook slowly, stirring occasionally, until the liquid has evaporated
When it starts to brown, add the cream and lime juice
Mix well and cook for 3 more minutes
Transfer to a serving dish and sprinkle with chopped parsley
Serve immediately
Serves 4.
