|Boneless chicken breasts||720 Gram (6 Breasts, 120 Gram Each)|
|Ground chicken meat||450 Gram|
|Grated onion||45 Milliliter|
|Minced carrot||45 Milliliter|
|Minced celery||45 Milliliter|
|Basil leaves||1 Milliliter|
|Thyme leaves||1 Milliliter|
|Marjoram leaves||1 Milliliter|
|Shelled pistachio nuts||250 Milliliter|
|Melted butter||30 Milliliter|
Pound the chicken breast flat with a meat mallet.
Blend the suet, ground chicken, vegetables, seasonings, nuts and egg together in a large mixing bowl.
Divide the mixture evenly over the chicken breasts.
Roll the chicken breasts to enfold the filling.
Fasten together with toothpicks or tie.
Brush with melted butter and place on a baking tray.
Bake for 35-40 minutes in a preheated 350°F (180°C) oven.
Serve with a Wild Mushroom Sherry Sauce.