Ingredients
8 slices chicken breast
50 grams bread crumble
16 slices of bacon
16 slices of bacon
sage, rosemary, thyme and other erbs as you like, finely chopped
1 teaspoon ground ginger
3 amaretti crumbs ( amaretti are cookies from Italy)
2 tablespoons parmesan cheese
2 tablespoons beer
salt and pepper
rosemary
olive oil
butter
salt and pepper again
1 glass beer
Preparation
In a bowl mix bred crumbs, chopped erbs and ginger, amaretti and parmesan cheese. pour with the tablespoons of beer. Season with salt and pepper.
Line the slices of meat two by two, over wrap layer.
Over each couple of slices put in the middle some stuffed. Roll the meat and close it well. Roll in the bacon and then wrap and rest in the frige for about half an hour.
Preheat oven to 180°C.
Set the meat rolls in a oven pan, season with salt and pepper, pour with oil and beer and some butter.
rosemary
olive oil
butter
salt and pepper again
1 glass beer
Preparation
In a bowl mix bred crumbs, chopped erbs and ginger, amaretti and parmesan cheese. pour with the tablespoons of beer. Season with salt and pepper.
Line the slices of meat two by two, over wrap layer.
Over each couple of slices put in the middle some stuffed. Roll the meat and close it well. Roll in the bacon and then wrap and rest in the frige for about half an hour.
Preheat oven to 180°C.
Set the meat rolls in a oven pan, season with salt and pepper, pour with oil and beer and some butter.
Put some rosemary and cook for 40 minutes, checking and turn ones in a while. If necessary add some stock to keep umid.
When the rolls are ready cut and serve.