Chicken rolls

That is why I have today in the menu chicken breast rolls, in the amount of three pieces. Their weight - about 700 grams, so that the amount of filling is indicated for him. Well, you will be going to cook them if more or less, will have to calculate the proportion of its own.
But we do not start with the chicken, but with butter. It should be a little 50 grams would be enough, but it should be good soft. Not liquid (itching to put it in the microwave), but not hard, just out of the fridge (you simply do not mix with the other components of the filling). So just remove it for two ... three hours before cooking from the refrigerator and leave just on the table.

Small head (we need four ... five cloves) garlic clean and shred. But cut him with a knife, or skip through the garlic press - decide for yourself.

Average bunch of greens (I took just parsley)

finely shinkuem.

100 ... 120 grams of hard cheese,

rub on a grater. At what - absolutely does not matter (he still then melt), but small cheese will be easier to mix.

Add a little ground black pepper,

teaspoon of salt,

all together and mix well.

The pan with a lid (this is important), pour a tablespoon of vegetable oil and put it on the fire to warm up.
Chicken breast,

well repulse (the thinner the piece, the more tender will receive our chicken rolls)

one half spread the filling,

and wrap in a roll. Also been reported with the rest of the pieces.

Oil in a frying pan well warmed up, so carefully (may spray) spread our chicken rolls for a couple of minutes reddening.

Now turn over, cover with a lid, reduce fire, and cook another 20 minutes so. They allocate a lot of liquid (most of the meat, and filling "try"), melted butter, too, so they will not roast and stew.

That's all wisdom, fragrant and delicious chicken rolls are ready. A garnish them just begging buckwheat porridge, which also should put the stew.

Enjoy your appetite.