Cheese & Pancetta Chicken Rolls with Eggy Rice Thinly filleted chicken slices (1 Kilo of Chicken Breasts) 8 Slices of Edam Cheese 14 Slices of Pancetta Salt & Pepper 2 cups Boiled Rice 2-3 Large Eggs, scrambled Prepare the chicken rolls, fill with the cheese and wrap the pancetta around, season with salt & pepper Meanwhile boil rice and make scrambled eggs (do not overcook the eggs) Place chicken on skillet and cook through Once you rice is boiled, drain and mix in the scrambled eggs (if you dont have a lot of time you can use rice pots which just take 1 min in microwave) Serve immediately Recipe by: Tracey Bonavia
Posted on: Sun, 19 Oct 2014 13:57:47 +0000
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