1 chicken breast
50 g butter
2 tablespoons mustard
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
salt and pepper
1/2 cup turns white
Cut the chicken breast in half. Each piece is cut in half, but we do not cut at all, so as to obtain a large and large piece of meat. Cover with cling film and beat lightly with a hammer. Salt and pepper and grease each piece of meat with butter.
We then run as tight as possible.
We put the aromatic herbs on a plate and mix them.
Grease each roll with a thin layer of mustard, then roll it in the mixture of herbs. We put in a heat-resistant vessel,
pour the wine and cover the bowl with a lid or aluminum foil. Bake on medium heat until the liquid drops. Remove the lid (or foil) and leave a little longer, until the rolls are lightly browned.
Serve hot with a garnish of mashed potatoes seasoned with parsley.