Chicken
2 chicken breasts, cut into 8 strips
1 tablespoon of chopped parsley
2 cloves of garlic, minced
1 teaspoon of salt
16 cheese strips (50g) and 16 carrot strips (50g)
1 tomato, peeled and seeded, cut into slices
1/4 cup of butter
1 teaspoon of sweet paprika
Sauce
1 cup of chopped fresh parsley
1/3 cup of water
1/3 cup of grated Parmesan cheese
1/4 cup of olive oil
1/2 teaspoon of salt
Accessory
Bamboo skewers for securing the chicken rolls
Chicken
2 chicken breasts, cut into 8 strips
1 tablespoon of chopped parsley
2 cloves of garlic, minced
1 teaspoon of salt
16 cheese strips (50g) and 16 carrot strips (50g)
1 tomato, peeled and seeded, cut into slices
1/4 cup of butter
1 teaspoon of sweet paprika
Sauce
1 cup of chopped fresh parsley
1/3 cup of water
1/3 cup of grated Parmesan cheese
1/4 cup of olive oil
1/2 teaspoon of salt
Accessory
Bamboo skewers for securing the chicken rolls
Using a meat mallet, pound the chicken strips to flatten them slightly
Mix together the parsley, garlic, and salt, and season the chicken strips with it
Stuff each strip with cheese, carrot, and tomato slices
Roll up each strip and secure with a bamboo skewer
Set aside
Melt the butter in a microwave-safe dish on medium power for 5 minutes or until golden brown
Arrange the chicken rolls in this dish and bake at high heat for 10 minutes, then flip them over and bake for another 5 minutes
Remove from the oven, remove the skewers, and dust with paprika
Baste with the pan juices
Sauce
Blend all ingredients in a blender until smooth
Arrange two chicken rolls on each plate, baste with the sauce, and microwave for 1 minute to warm up
When dusting the chicken rolls with paprika, baste each one with the pan juices to ensure they are golden brown.
