Chive Chicken Rolls

Preparation:

Preparation: Cut the breasts into slices and use a meat tenderizer to reduce them to half a centimeter thick. On top of each put a pinch of salt, pepper, chopped chives and a knob of butter. Roll up the slices, pass the rolls in the flour, shake off the excess and secure them with a toothpick. In a saucepan, heat three tablespoons of oil and a knob of butter, place the meat in it, let it brown, cover and continue cooking over a moderate heat for a good quarter of an hour. Serve the chicken rolls hot with buttered peas on the side. Accompanying wines: Alto Adige Pinot Nero DOC, Val Nure Pinot Nero DOC, Alezio Rosato DOC.