FRIJE

Instructions

• 1.   In a bowl, soak the bread slices (after removing the crust) in milk. Add 2 finely chopped shallots, herbs, and egg; season with salt and pepper. Mix until you obtain a homogeneous stuffing. Place the chicken escalopes on plastic wrap. Flatten them slightly using a rolling pin. Spread 1 tablespoon of stuffing on the surface. Roll up and secure with 2 wooden toothpicks. Refrigerate for 30 minutes.
• 2.   Cook the rice in a large amount of water, following the instructions on the packaging. Drain and let it cool.
• 3.   In a sauté pan, melt the butter and brown the roulades on all sides. Season with salt and pepper, then pour 50 ml of water, cover, and cook over low heat for 20 minutes. Remove from the pan and let it rest for 10 minutes.
• 4.   In a deep-sided skillet, heat the olive oil. Add the remaining shallot and the diced red bell pepper. Add the cooked and cooled rice, mix, season with salt and pepper, and let it brown for 5 to 7 minutes. Serve the chicken roulades with the hot rice.

Nutritional information *