2 chicken breasts, skinless and boneless, cut into fillets
1/3 cup of bacon cubes
1/4 cup of olive oil
4 slices of bread
1/3 cup of milk
1/4 cup of grated Parmesan cheese
1 medium onion, finely chopped
3 cloves of garlic, minced
5 tomatoes, peeled and seeded, chopped
2 tablespoons of fresh parsley, chopped
Salt and black pepper to taste
2 chicken breasts, skinless and boneless, cut into fillets
1/3 cup of bacon cubes
1/4 cup of olive oil
4 slices of bread
1/3 cup of milk
1/4 cup of grated Parmesan cheese
1 medium onion, finely chopped
3 cloves of garlic, minced
5 tomatoes, peeled and seeded, chopped
2 tablespoons of fresh parsley, chopped
Salt and black pepper to taste
Season the fillets and place them between two sheets of plastic wrap
Pound with a meat mallet until tenderized
Remove the plastic wrap and reserve
Prepare the filling: fry the bacon in olive oil until golden brown
Remove from the pan and set aside the bacon and reserved olive oil
Mix together the bread, milk, bacon, and Parmesan cheese
Season to taste
Stuff each fillet with this mixture, roll up, and secure with a toothpick
Heat the reserved olive oil and sauté the onion and garlic until softened
Turn off heat and add the stuffed rolls to the pan
Simmer for 15 minutes, covered, or until golden brown
Serve with steamed green beans, if desired
Cut into quarters.
