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Chicken roulades with dried tomatoes and cream cheese + baked potatoes + beetroots

filet z suszonymi pomidorami i pieczone ziemniaczki 15x
  • Ingredients:
  • chicken fillet – 1 pc
  • onion – 1 pc
  • leek – 1 pc
  • dried tomatoes in oil Provitus – 100 g
  • cottage cream cheese – 2 table spoons
  • Parma ham – 4 slices *
  • salt, pepper
  • Additionally:
  • small potatoes – 150 g
  • garlic – 2 cloves
  • olive oil – 1 table spoon
  • fried beetroots Provitus

 

Preparation:
Clean the chicken fillet.
Cut it longwise to create a pocket.
Sprinkle it on each side with a bit of salt and pepper.
Chop onion, leek and dried tomatoes finely.
Add cheese and mix it all thoroughly.
Season with a pinch of salt.
Staff the fillet with the prepared paste.
Put ham slices on aluminum foil (shiny side to the outside), so that they overlap one another.

Put the stuffed filled on the ham and roll it all carefully to create a roulade.
Wrap it all in the foil.
Put it on a tray and in the oven heated to 180°C for about 30 minutes.  
*Before the end of roasting open the foil and keep it in the oven for 5 more minutes.
Preparation of potatoes:
Method 1: you can cook them earlier (al dente), and fry them on a frying-pan for about 10 minutes (over a low heat), sprinkling it with oil mixed with crushed garlic and a pinch of salt.
Method 2: smear peeled potatoes with oil, sprinkle them with salt and chopped garlic, and put in the oven for about 45-50 minutes.
Cut roasted roulade into thick slices.
Serve with crusty potatoes and beetroots (hot or cold).

Direct link to the recipe  HERE
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