Chicken Breasts ala Garlic Recipe

From Dorothy McNett's Recipe Book.

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Chicken Breasts ala Garlic

From Dorothy McNett's Recipe Book at Serve 1 rolled stuffed chicken breast per person. Great with tossed salad and creamy rice.

1-2 zucchini, sliced thin
2-3 heads garlic, roasted (see recipe)
skinned and boned chicken breasts
1-2 teaspoons extra virgin olive oil
fresh spinach or lettuce leaves
roasted red or yellow bell peppers
1-2 chicken apple sausages, cut into long strips about 1/4 inch
fresh or dried basil, chives
sea salt
freshly ground peppercorns
sweet Hungarian paprika
pinch of sea salt

Slice the zucchini into long flat strips about 1/4 inch thick. Brush with olive oil. Grill several minutes, until turning soft and getting a little browned. Set aside. Squeeze out the roasted garlic cloves into a small bowl and mash with enough olive oil to make a buttery spreading consistency. Flatten out each chicken breast as evenly as possible. Spread with the garlic mixture. Cover with 1-2 Leaves of spinach or lettuce, a slice of zucchini, roasted pepper and a long strip of sausage. Sprinkle with herbs, salt and pepper. Roll up into a bundle, tie with kitchen twine. Sprinkle with paprika and salt. Heat olive oil in saute pan. Brown for several minutes on both sides. Cover, reduce heat to medium low and cook until chicken is done.

Vegetarian version: use lightly grilled eggplant strips instead of chicken, leaving out the sausage. Follow same procedure.

Recipe created 2002-07-08.

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