• 1 large chopped onion • 2 garlic cloves • 2 Tbsp parsley • ½ tsp freshly ground pepper • 2 tsp Worscestershire sauce • 1 tsp Herbes de Provence • 500g Chicken breast, boneless and skinless • 25g grated parmesan • 1 cup fresh bread crumbs I used Panko • 2 large eggs, beaten
½ onion finelly chopped 2 garlic cloves minced 1 Tbsp unsalted butter 300 g fresh or frozen broccoli 2 Tbsp cream cheese Salt and pepper to taste
Preheat oven to 350 degrees F. In a large heavy skillet cook the onion, and, garlic, in butter, over medium heat, until onions became transparent, add the broccoli stirring, for about 5 minutes. Cover the skillet and stir occasionally until the broccoli are tender, about 5 more minutes. Remove the saucepan from the heat and still cold With a hand blender pulse until obtain a smooth pure, add the cream cheese. Stir in salt and pepper,
For the chicken roll
In a food processor pour the chicken breast (raw) cute in small pieces, onion, parsley and garlic. Pulse until obtain a paste. Remove to a bowl. Pour Worcestershire sauce, Herbes de Provence, grated parmesan, salt and pepper and eggs batten. Mix well. On foil or waxed paper grease olive oil, sprinkle with bread crumbs or Panko Pour over this the chicken mixture. With your hands grease with oil spread carefully, until obtain a rectangle Spread over the broccoli pure. Starting from small end, carefully roll up meat, using foil to lift; seal edges and ends. Place roll, seam side down, in 13 x 9 x 2 inch baking pan. Bake at 350 degrees for about 30- 35 minutes Pull out from the oven and carefully open, Back to the oven until golden.