Chicken stuffed with ham

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Ingredients for 4 servings:      

4 single chicken breasts

8 thin slices Kefalograviera cheese

2 tablespoons chopped flat parsley

2 tablespoons olive oil

1 tablespoon butter

1 tablespoon flour

120gr. thin sliced ham

½ cup white wine

500gr baby carrots 

4 medium potatoes

Preparation method

Butterfly cut chicken breasts and pound with meat mallet or rolling pin to flatten.

Line chicken breasts on a working board, salt pepper and place ham, parsley on each breast and topped with the sliced cheese     

Roll breasts tightly and secure with cotton string.

Place chicken rolls in Pyrex and brush with melted butter and dust lightly with sweet paprika.

Peel and cut potatoes to wedges and place them  in a bowl with oil salt and pepper and toss.

Add potatoes to the Pyrex pour 1 ½-cup vegetable stock or water mix with one cube of chicken bullion.

Bake for 45 minutes. Baste chicken occasionally with it juices.

Steam 500gr fresh baby carrots and place them in the same Pyrex next to the potatoes.

When chicken is ready, drain the juice and add more liquid if needed, boil add wine and thicken sauce with the flour and butter

Glaze vegetables with the sauce and pour some over the sliced chicken rolls.

Serve with Green salad

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