2 chicken breasts, cut into 4 strips
salt and black pepper to taste
6 slices of bread without crust, crumbled
1/4 cup of milk
2 cloves of garlic, minced
2 tablespoons of butter or margarine
1 egg, lightly beaten
1/2 teaspoon of thyme, chopped
3 tablespoons of olive oil
1 cup of tomato puree
1/2 cup of water
2 chicken breasts, cut into 4 strips
salt and black pepper to taste
6 slices of bread without crust, crumbled
1/4 cup of milk
2 cloves of garlic, minced
2 tablespoons of butter or margarine
1 egg, lightly beaten
1/2 teaspoon of thyme, chopped
3 tablespoons of olive oil
1 cup of tomato puree
1/2 cup of water
Pound the chicken breasts and season with salt and black pepper to taste
Set aside. Reserve
Soak the bread in milk and blend until smooth
Fry the garlic in butter or margarine until lightly browned
Add the bread, egg, and thyme to the garlic mixture and stir well
Remove from heat and add the thyme
Use this mixture to fill the chicken strips, roll them up, and tie with twine
Heat the olive oil in a large skillet and brown the rolls on all sides
Add the tomato puree, water, and cover the skillet
Reduce heat and simmer for 15 minutes or until the meat is tender
Serve 4 people.
