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Pistachio Chicken roulade


* Second Plates *


Pistachio Chicken roulade





9 slices of chicken breast

5 slices of ham

160 gr Philadelphia

Chives to taste

2 Eggs


100 g pistachio

Extra virgin olive oil to taste.





Lay on a chicken slices, and beat you with meat tenderizer, salting the slices on both sides,

coat the Philadelphia, adding some chives, and serve with half a slice of ham,

wrap the chicken slices on itself, thus creating the roulade, soak the roulade in the egg beaten previously,

with a pinch of salt, pass the rolled in breadcrumbs, again in the egg and then into chopped pistachio nuts.

Seal well with toothpicks, place in a baking pan previously oiled with olive oil,

Once in the oven preheated to 200° ventilated for 20 min. (10 min. from one side, Cook for another 10 minutes on the other side).


Enjoy your meal!!!