Chicken Rolls with Quince Gelée

Chicken rolls

Cut each breast in half and each half into two strips

Marinate the strips with lemon juice, salt, basil, parsley, and nutmeg

Let it rest for 1 hour

In a saucepan, combine quince, water, and sugar

Bring to a simmer over low heat, stirring constantly, until the quince breaks down and the liquid evaporates

During cooking, add the remaining water (the final consistency should be a gelée with small pieces of fruit)

Remove from heat and reserve

Stuff the chicken strips with the quince gelée and roll them up, forming rolls

Tie with string

In a saucepan, heat oil over low heat and fry the rolls for 15 minutes

Increase heat and fry for an additional 5 minutes or until golden brown

Remove from heat, remove string, and cut rolls into slices. Reserve

Sauce

In a saucepan, melt butter and cook over medium heat for 30 seconds

Add parsley leaves and cook for an additional 30 seconds

Season with salt and basil to taste

Serve the chicken rolls with this sauce on the side

If desired, serve with quince gelée as a accompaniment

Cooking tips

If you can't find dried quinces, use turkeys instead

However, if making this substitution, reduce the amount of sugar to 2 tablespoons.