|Chicken roll with liver|
* 1 chicken breast
* 300 g of chicken liver
* 1 onion
* 3 cloves garlic
* 1 cup tomato juice
* salt and pepper
Finely chop the onion and garlic and fry in a few tablespoons of olive oil. "Turn off" with the tomato juice and bring back to the boil, then add the cleaned chicken livers and cut into cubes. Homogenize, adjust the taste of salt and pepper and simmer over low heat until all the juice is removed from the pan. Set aside, add the finely chopped green parsley and leave to cool.
The chicken breast is cut in 2, then each part is split, thus obtaining a larger piece. Peel a squash, grate it and squeeze the juice. Sprinkle with salt and pepper. Spread the liver filling on each piece of meat and roll as tight as possible.
Put the obtained rolls in a heat-resistant dish, sprinkle with a little oil and sprinkle with thyme. Add 1/2 glass of water and put in the oven over medium heat until golden brown.
Serve cold as an appetizer or hot with a garnish of golden potatoes .