3 tablespoons snipped fresh chives, plus more chives for garnish
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh rosemary
2 teaspoons honey
3 tablespoons chopped sun-dried tomatoes in oil
2 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
1 to 2 tablespoons olive oil
Preheat the oven to 350 degrees.
In a small bowl, mix together the chives, parsley, rosemary, honey, and tomatoes.
Place the chicken flat on a cutting board. Spread half of the filling on each breast.
Roll up and secure with a couple of toothpicks. Brush the rolls with olive oil.
Place the chicken rolls onto a baking pan coated with non-stick coating. Bake for 20 to 25 minutes or until cooked. Cut on the diagonal into 1/2-inch slices. Garnish with chives.
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped fresh rosemary
2 teaspoons honey
3 tablespoons chopped sun-dried tomatoes in oil
2 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
1 to 2 tablespoons olive oil
Preheat the oven to 350 degrees.
In a small bowl, mix together the chives, parsley, rosemary, honey, and tomatoes.
Place the chicken flat on a cutting board. Spread half of the filling on each breast.
Roll up and secure with a couple of toothpicks. Brush the rolls with olive oil.
Place the chicken rolls onto a baking pan coated with non-stick coating. Bake for 20 to 25 minutes or until cooked. Cut on the diagonal into 1/2-inch slices. Garnish with chives.