Roast Chicken With Beer

Preparation:

Preparation: Cut the breasts in half and then divide them in two again, remove the small bone and beat them lightly. In a bowl mix the minced meat with the grated cheese, a pinch of nutmeg, salt and pepper. Spread the mixture on the breast fillets, roll them up, tie them, flour them. In a saucepan, heat the butter and let the onions cut into thin slices wither. Then flavor the rolls for a few minutes. Pour the beer and cook for twenty minutes. If necessary, increase the heat towards the end to thicken the cooking juices. Untie the rolls, cut them into slices, arrange them on a serving plate, coat them with their sauce and serve.