Chicken Breast Medallions

• 2 chicken breast filet
• 1/2 lb. lean ground beef
• 2 cloves garlic
• 1/2 tsp. black pepper
• 1 Tbsp. oatmeal
• 1/2 tsp. ground oregano
• 1/2 c. apple cider vinegar, divided
• cumin
• 1 1/2 tsp. chicken bouillon powder
• 1 carrot, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/2 white onion, thinly sliced
• 1 egg (whole)
• 1 1/2 c. water
• tomato sauce (optional)
• parsley sprigs to garnish

1. Flatten thin chicken breasts.
2. Slice thinly the carrot, bell pepper and onion.
3. In vinegar, dissolve the bouillon, chopped fine garlic, oregano and black pepper.
4. Divide this mix in half. Marinate chicken breasts with mix. Add to ground beef the spices, 1/2 of mix and egg.
5. Let sit for awhile.
6. Flatten chicken breasts on board.
7. Cover with layer of ground beef.
8. Add sliced onion, bell pepper and carrot. Roll. Cook in shallow pan with 1 1/2 cups water for 1 hour. Cool. Serve sliced, garnished with parsley.

chicken breast filet, lean ground beef, garlic, black pepper, oatmeal, ground oregano, apple cider vinegar, cumin, chicken bouillon powder, carrot, bell pepper, white onion, egg, water, tomato sauce, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739396 (may not work)