Portions / number of persons: 2 people
Preparation time: 20 minutes
Cooking time: 20 minutes
-A very big breast, approx. 500gr
-Dried herbs, salt and pepper to taste
-Several tender spinach leaves
-One sheet large and finite cooked ham
-Some red peppers (ideal red fleshy peppers baked)
-One piece elongated and thick (about) cheddar cheese 15 x ( 2cm approx.)
-Some flour seasoned to taste
-A little oil
-A clove of garlic
-1/2 red pepper
-1/2 green pepper
-1/2 small glass of Chardonnay (well cheap one)
-Seasonings to taste (salt, pepper, herbs, etc)
Extend the breast as most large as possible and season with herbs, salt and pepper.
On this meat extended place several sheets of spinach (the best English to be more tender and sweet)
One sheet then large good ham, pepper strips, and an elongated piece of cheddar cheese.
This well positioned lengthwise and in the center of the breast.
Rope and enclose everything (be sure that the cheese is well in the Centre and tapadito) using toothpick or pinzitas.
This is like a roll of about 20 cm long and about 10 cm in diameter.
Through a well seasoned flour and Brown well on all sides in a pot that is heavy with little oil over medium heat.
Remove chicken roll to a separate source, keeping it hot.
To the pot, add 1 crushed garlic clove, finely sliced onion and 1/2 pepper green and 1/2 red pepper into julienne. When everything is fried and brilliant add half glass of Chardonnay.
Season to taste.
Roll chicken to the pot and leave it to fire well slow and clogged so it finishes cooking. 20 Mins approximately.
Let stand and cool slightly in the pan.
Remove the breast stuffed with serve on a pretty tray. Break you off all the toothpick or pinzitas.
Slice into pieces of about 2 cm of Brinell.
Cover everything with the sauce on top.
Accompany with steamed vegetables if we walk of diet, or rice or potatoes.