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THE RECIPE
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EXECUTION
Spread chicken thighs on pieces of oiled aluminum foil and spice with salt and pepper.
Clean asparagus and blanch in salted water.
Put carrot, Horio Long Maturation graviera cheese and asparagus on each chicken and roll foil to make tubes.
Place chicken rolls on a baking pan and bake in preheated oven at 180 C for 45 minutes.
Prepare the sauce. Sauté onion in Horio Classic olive oil and finish with wine. Add TOP Balsamic Cream Mustard and chicken stock and mix well.
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH PLUMRECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH PLUM