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Roulade of chicken breast in a grain of "green gold of Sicily"

One evening when I was in the vein of creativity in the fridge ... I had chicken breast, mortadella and

of Philadelphia, in

relieve the inevitable green gold of Sicily or the pistachio

of my land,

so I came up with the following recipe that was our dinner ...

INGREDIENTS

9 slices of chicken breast, sliced \u200b\u200b5
MORTADELLA
160 g PHILADELPHIA
CHIVES

bread crumbs 2 eggs 100 gr pistachio from Bronte

OIL SALE EVO

9 toothpicks

PREPARATION

I cut in half the slices of chicken breast,
as too thick and I needed more subtle

With I have the help of a meat pounder flattens

I salt each slice on both sides

I have smeared the PHILADELPHIA

I added a some CHIVES

And I covered with a half slice of MORTADELLA

I wrapped the slice of chicken breast on itself, creating roulade

I dipped in egg with a pinch of salt,

then in bread crumbs, egg still

and then in chopped pistachio

(I created chopped)

(after which I "sealed" with a toothpick)

These are my rolls ready

to be lying in the pan Cooking

greased with olive oil (poured on them too)

Now in a convection oven preheated to 200 degrees for 20 min.

(10 min. On the one hand, then I've turned on ourselves and let it cook for another 10 min.)

baked

On the table ... and devoured them

With this recipe I participate in the contest "The kitchen Tatin"