Chicken and cheese roll



Materials:

A. chicken breast 1
B. Salt to taste
Black pepper to taste
Powder 1/8 teaspoon thyme
1/2 teaspoon crushed in Brazil
C. ham 20g
15g onion
10g celery
Green pepper 10g
A cheese slice
D. low-gluten flour
Cheese 15g

Practice:

  1. Place the chicken breast meat with a mallet to knock beat to spare uniform thickness.
  2. Sprinkle each piece of chicken breast on all material B, and put all the material C, then rolled into a cylindrical shape, cotton rope tied to a fixed, low-gluten flour and smeared on the surface.
  3. Apply the inner layer of oil pan, add chicken roll practice 2 to advance the oven preheated to 180 ℃ bake about 10 minutes, remove the upside, sprinkle with cheese adjourned to bake for about six minutes to complete.
  4. Remove the cotton rope when eaten, sliced transfer to a plate.

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