CHICKEN ROLLS WITH RED ONION, BALSAMIC VINEGAR AND THYME FILLING

onion leftovers

No more Christmas in this house, I finally felt that I was allowed to remove it all. It feels great, liberating after all these days of glittering, cosiness and red all over the place. I have to admit that I am happy I have children because they force me to decorate for occasions like Christmas because I’m not so sure that I would if I could choose, much better not to have a choice in questions like this. I can see that I am getting lazier and lazier and even though it can be good to tone down on a lot of things, to not do anything at all makes life so arid and without umph. And I don’t want that to happen. But it feels great to get back to normal now.

I have to share this recipe because it is, if I am allowed to say so myself, very tasty and easy to make. You now, the kind of dish that delivers well, it seems as if you have spent far more time and effort than you actually have.

Chicken Rolls With Red Onion, Balsamic Vinegar and Thyme Filling

CHICKEN ROLLS WITH RED ONION, BALSAMIC VINEGAR AND THYME FILLING
2 rolls

2 large slices of chicken breast
1 big red onion
large pinch of thyme
1-2 tsp balsamic vinegar
salt
extra-virgin olive oil

– Chop the onion very finely and start frying it on low temperature in some olive oil. Add thyme and some salt. When the onion has softened or melted a bit, you add balsamic vinegar and go on braising until the onion is completely cooked, it should almost be marmalade like. It takes about 10 minutes. Take out the onion but with as little oil as possible
– Put the slices on a cutting board, sprinkle with salt and spoon a fair amount of onion along the the middle of each slice. Roll them up and fasten the slices with toothpicks.
– Fry the chicken rolls in the same skillet, using the oil you used for the onion. Cook on a low flame and turn them around so that they are cooked evenly.
– Take out the toothpicks and serve.



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