Pompino Lemon Chicken

This is my slant on a recipe I got from www.viewauckland.co.nz

• Slice schnitzels from skinned boned chicken breasts - I can get 3 pieces/breast
• Place in the middle of each schnitzel 1 sundried tomato stuffed with goat's feta
• Roll up & roll in flour
• Add to a hot pan with olive oil, making sure the seal is face down to seal
• Pan fry for 2-3 minutes each side until lightly brown

• Then add to the pan ~1 cup white wine (half covered chicken rolls), freshly chopped parsley (Italian preferably), clove of crushed garlic, juice of 1-1/2 lemons
• Cover & simmer for 5 minutes

Serve with natural (greek) yoghurt seasoned with 1/2 lemon & lemon pepper.

Scrumy - chicken is very succulent & the lemon flavour is not overstated.