Charlotte from Calgary, Canada:

                                         all "C" together for a Caterer with the passion for Cuisine.

"If you see my husband... you can tell, we eat well..." she says.

Thank you Charlotte: you made me happy!

Charlotte cooked three dishes, one of them is:

Chicken rolls with anChovies and Capers


2 chicken breasts

8 salted anchovies, minced
30 gr (1 Oz)  salted capers, minced
50 gr ( ½ Oz) pine nuts, slightly toasted and minced
30 gr (1 Oz) butter, softened
1 tbs minced parsley
a pinch of oregano

60 gr (2 Oz) Extra Virgin Olive Oil
2 large onions
120 ml (1/2 cup) dry white wine
salt and pepper

optional vegetal or chicken broth

Divide each chicken breast by two, then slice each piece in two, to have 8 slices. Beat them slightly with a meat tenderiser, keeping the meat between two plastic sheets.

Prepare a filling mixing together the softened butter with pine nuts, anchovies, capers, half of the parsley, oregano. Divide the filling in 8 parts and put them on the chicken slices.
Roll the slices and stick with a toothpick.

Slice the onion finely. Heat the half of the olive oil and cook the onion until transparent and soft.
Brown the rolls on all the sides in another skillet with a little olive oil then salt and pepper.
Put them with onions on the heat.
Wet with the wine and let it to evaporate.
Lower the heat, cover with a lid and continue the cooking for about 20 minutes. Add hot broth if needed. Serve hot.