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Quinola | Making Eating Right, Easy

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Stalin’s Chicken Breast

# Main Course

Ingredients

300g Red Quinola
4 chicken breasts, skinned and beaten thinly with a meat mallet between paper towels
50g Gorgonzola
Handful of thyme, small chopped onion
4 slices prosciutto

PREPARATION

Boil Quinola with a chicken flavoured stock cube. Drain.

Halve each chicken breast, spreading Gorgonzola evenly over entire surface.

Liberally dot with thyme leaves and onion. Season.

Roll each chicken breast into a cigar-shaped tube and wrap with prosciutto. Tie with cooking string.

Sauté gently, turning occasionally to brown. De-glaze pan juices if wished with white wine or sherry. (about 20/25 mins.)

Serve chicken and Quinola, together with pan juices and a little Parmesan cheese if wished, for the Quinola.