Chicken Rolls With Ham
|Butter||3 Ounce (90 Gram)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||2 Tablespoon|
|French mustard||1 Teaspoon|
|Parmesan cheese||1 Tablespoon, grated|
|Shoulder ham slice||6|
|Grated parmesan cheese||2 Tablespoon|
|Long grain rice||1 Cup (16 tbs)|
|Canned whole tomatoes||425 Gram (1 Can)|
Pound chicken fillets out thinly with meat mallet or rolling pin.
Combine softened butter, crushed garlic, parsley, mustard and cheese.
Spread butter mixture over each fillet.
Place a slice of ham over top of each fillet.
Roll up with chicken on the outside.
Place chicken in lightly greased ovenproof dish, sprinkle with extra cheese.
Bake, covered, in moderate oven 40 minutes.
Bring large saucepan of salted water to boil, add rice and cook 12 minutes.
Drain, stir in parsley, arrange on serving plates.
Cut chicken into 1cm (1/2 in) slices and arrange on top of rice.
Reserve pan juices.
Push tomatoes with their liquid through sieve into saucepan, add strained pan juices, combined cornflour and water and chopped shallots, bring to boil, stirring until thickened.
Pour over chicken.