2 nos chicken breast boneless
2 tbsp olive oil
Salt to taste
8 nos Crushed peppercorn
5 ml white wine
Freshly chopped herbs
Slit the breast from the top and make proper pouch in the breast.
Make a marination with crushed peppercorns, chopped rosemary, salt & white wine & marinate chicken.
Cream the butter and add freshly chopped herbs.
Stuffed the butter into breast and seal the breast. keep it in fridge for some time.
Keep the breast on all chopped vegetable in oven tray.
Bake it for 10 Min's at 160 degree Celsius.
Take out the breast from tray, cut into slices and serve on plate.
Take the vegebale from tray, saute it with little flour and butter, add little water, make sauce.
Season with salt and pepper.
Serve the sauce with chicken and garnished with chopped parsley.