8 boneless, skinless chicken breasts
Salt and black pepper to taste
4 slices of crusty bread, torn into small pieces
1/4 cup of water
5 tablespoons of pitted black olives, chopped
1/4 cup of hazelnuts, chopped
2 tablespoons of mustard
2 tablespoons of butter or margarine
1/2 cup of water
1 can of cream of chicken soup
3 tablespoons of freshly squeezed lime juice
2 tablespoons of chopped green onions
8 boneless, skinless chicken breasts
Salt and black pepper to taste
4 slices of crusty bread, torn into small pieces
1/4 cup of water
5 tablespoons of pitted black olives, chopped
1/4 cup of hazelnuts, chopped
2 tablespoons of mustard
2 tablespoons of butter or margarine
1/2 cup of water
1 can of cream of chicken soup
3 tablespoons of freshly squeezed lime juice
2 tablespoons of chopped green onions
Season the chicken breasts with salt, black pepper, and a hint of Rodrigo's flair!
Set aside
Mix the torn bread, pitted olives, hazelnuts, and mustard in a bowl
Set aside
Stuff each chicken breast with this savory mixture, roll up tightly, and secure with toothpicks or kitchen twine
Heat the butter or margarine in a large skillet over medium heat
Add the chicken rolls and cook until browned on all sides
Add the cream of chicken soup, freshly squeezed lime juice, and chopped green onions to the skillet
Stir until well combined
Cook for an additional 3 minutes, then remove from heat
Serve hot, garnished with fresh parsley if desired
Serves 4.
