Chicken Rolls with Sun-Dried Tomatoes, Asparagus, and Arugula
Main Dishes • European
Description
Chicken rolls with sun-dried tomatoes, asparagus, and arugula
Ingredients
- Skin-On Chicken Breasts 6 pieces
- Sun-Dried Tomatoes 5 oz
- Asparagus 5 oz
- Pickled Chanterelles 3 pieces
- Poultry to taste
- Arugula 1 bunch
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Wash the chicken breast, pat dry, and flatten it with a meat mallet.
Step 3
Season the breast with poultry spices, salt, and pepper.
Step 4
Place chopped sun-dried tomatoes, one asparagus spear without the stem, a bit of arugula, and a couple of slices of thinly cut champignon in the center of the breast.
Step 5
Roll it up and secure with a toothpick.
Step 6
Drizzle the rolls with olive oil, place them in a baking dish, and bake for 25–30 minutes until the meat is cooked through.
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