Loading...
- 4 slices lemon.
- 4 Artichoke (ground).
- 2 small spoon starch.
- 2 chicken breasts.
- 2 tbsp fresh parsley (chopped).
- Chopped onion.
- Spoon small thyme
- 1 cube Maggi.
- 1 tbsp olive oil.
- A spray of salt.
- A spray of spices.
- 1/4 cup lemon juice.
1. By the knife we cut each chest of chicken breasts in half without reaching the end.
2. Put the chicken breasts between two pieces of nylon paper and we press on the chicken to become thin and flat.
3. Then in a deep bowl put the artichoke, thyme and onions and season with salt, pepper and spices and mix well.
4. Then we work on filling the chicken breasts with the previous mixture and then rolled and closed by a toothpick and then covered and placed in the refrigerator for half an hour.
5. Then put the oil on the fire and then add the chicken breasts stuffed and all sides.
6. Then add the broth and lemon juice and cover the bowl and slow the fire and leave for half an hour.
7. The chicken breasts are placed aside in the serving dish.
8. Melt the starch in a quarter cup of lemon juice and then add to the remaining broth in the bowl and stir until it gets thick a little.
9. Pour the former sauce over the chicken breasts and decorate with lemon slices and parsley and serve.
