- 4 pcs chicken breasts
- 170 g a jar of Greek yogurt
- 12 pcs yellow and orange cherry tomatoes
- 12 pcs green olives
- 1 pc carrot
- 1 pcs of celery stalk
- 1 pc spring onion with the stem
- half a lemon
- extra virgin olive oil
For the recipe of chicken rolls marinated in yogurt and lemon, clean the carrot and the celery stalk
and cut them into thin strips. Cut the pulp of the overcast along the bone first on one side, then on the other, free the bone from the meat, scraping it off with the tip of a knife; delete it. Open the pulp, place a few strips of carrot and celery on top, season with a pinch of salt and pepper and roll it to create rolls: close them with kitchen string. Collect in a small bowl the grated lemon juice and peel, half a jar of yogurt, 2 tablespoons of oil, a pinch of pepper and a few finely chopped spring onion stalk; stir in the chicken rolls and let them marinate, out of the fridge, for about 1 hour. Slice the bulb of the onion roughly, spread it over the grilling plate of the microwave and place the rolls on top with their marinade. Add salt and cook with the combined oven plus microwave at 180 ° C and 350 W for 30-35 minutes. Prepare a chopped marjoram, parsley and mint and mix it with the remaining Greek yogurt. Cut the tomatoes and olives in half and season with a little oil. Take the chicken rolls out of the oven and serve them with the olives and the cherry tomatoes, the yogurt with the herbs and another lemon peel to taste, grated or in strips.
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