2 chicken breasts, boneless and skinless, cut in half (550g)
3/4 cup whole wheat breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped scallion
1/2 teaspoon dried thyme
2 tablespoons plain yogurt
1/4 cup crumbled gorgonzola cheese (40g)
Salt and black pepper to taste
Tomato for garnish
2 chicken breasts, boneless and skinless, cut in half (550g)
3/4 cup whole wheat breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons finely chopped scallion
1/2 teaspoon dried thyme
2 tablespoons plain yogurt
1/4 cup crumbled gorgonzola cheese (40g)
Salt and black pepper to taste
Tomato for garnish
Place each chicken breast between two pieces of plastic wrap
Pound with a meat mallet to flatten and reduce the thickness of the chicken. Reserve
Mix together the breadcrumbs, parsley, scallion, thyme, salt, and black pepper
Add the yogurt and mix well
Spread this mixture over each chicken breast and top with 1 tablespoon of cheese
Roll up like a roulade and secure with toothpicks to prevent opening
Brush each roll with oil and place in a greased baking dish
Sprinkle with a little thyme and black pepper
Bake in a hot oven (400°F), preheated, for 25 minutes or until the rolls are lightly golden brown
Remove toothpicks and cut each roll into slices 1 cm thick
Arrange on a platter or individual plates and garnish with tomato
Serve 4
