Chicken breast in a veil of ham

Submitted by enr on 09 Feb 2010
4 chicken fillets
6 tbsp olive oil
1 tsp dried rosemary
salt, paprika
8 pieces of thinly sliced ​​ham
1 clove garlic
1 onion
3 sticks celery
3 carrots
2 small zucchini
1 tbsp tomato paste
125 ml white wine
1 tsp zest
1 tbsp chopped parsley
The meat is washed with cold water and dry. Fry in hot sunflower oil until crispy. Remove from the oil and sprinkle with rosemary, salt, pepper. Each fillet is wrapped in 2 thin slices of ham. Onions and garlic are peeled and cut into small pieces. Carrots, celery and zucchini cut into thin strips. Tomato paste is mixed with wine. Onion stew in hot sunflower oil, until translucent. Add garlic and vegetables and fry a little. Then add the wine and the tomato puree and season with salt and pepper. Meat ranks over vegetables and stew under the lid on low heat 15 minutes. Fillet is put on a plate and keep warm. Vegetables to add the grated lemon and parsley, then put the meat and serve immediately.
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09 Feb 2010