oil, onions till translucent. stir chokes and matoes, saute for 3. add
salt and here i bring in different seasonings. then garlic. when garlic
browns, deglaze w/ wine 1/4. stir in butter, then toss parm cheese,
try also goat cheese at end. cool
butterfly chicken, stuff and roll, secure with toothpicks
oil in pan. brown chick on all sides. deglaze with rest if wine,
arrowroot and anything else you want
reduce to low and cover for 10
Originally Submitted
5/3/2011
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