Ingredients:
For the marinade:
2 tbsp olive oil
the juice of half a lime
1 clove — garlic, minced
1 tsp — ground chili
½ Tsp — cumin
½ Tsp — dried oregano
½ Tsp — salt
pinch — Cayenne pepper (optional)
2 tbsp — cilantro, chopped
1 tsp — ground chili
½ Tsp — cumin
½ Tsp — dried oregano
½ Tsp — salt
pinch — Cayenne pepper (optional)
2 tbsp — cilantro, chopped
For chicken:
3 pieces chicken Breasts
½ Piece red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, chopped
3 pieces chicken Breasts
½ Piece red pepper, sliced
½ Yellow pepper, sliced
½ Green pepper, chopped
Preparation:
In a small bowl, whisk all the ingredients for the marinade.
Chicken Breasts cut in half lengthwise.
Place the chicken in a plastic bag and pour in marinade.
Leave the chicken to marinate for at least one hour of the night.
Marinated chicken spread on a work surface and put on the edge of slices of colorful pepper.Twist the chicken roulade and secure with toothpick.
All the rolls, place seam side down in prepared baking dish.
Fluff the remaining marinade and bake at 180 C for approximately 25 to 30 minutes.
In a small bowl, whisk all the ingredients for the marinade.
Chicken Breasts cut in half lengthwise.
Place the chicken in a plastic bag and pour in marinade.
Leave the chicken to marinate for at least one hour of the night.
Marinated chicken spread on a work surface and put on the edge of slices of colorful pepper.Twist the chicken roulade and secure with toothpick.
All the rolls, place seam side down in prepared baking dish.
Fluff the remaining marinade and bake at 180 C for approximately 25 to 30 minutes.