Chicken rolls with paprika vegetables

chicken rolls with paprika vegetables

Ingredients : 

For 2 portions

• 2 chicken breast fillets, (about 200 g) 
• Salt, pepper 
• 80 g Serrano ham, (in thin slices) 
• 8 sage leaves 
• 160 g potatoes 
• 1 red pepper
• 1 yellow pepper 
• 1 onion 
• 2 tbsp olive oil 
• 0.5 Tl rose-sharp paprika powder 
• 2 tsp tomato paste 
• 150 ml of vegetable stock 
• 4 stalks basil

Time :

• Working time: 45 min.

Nutritional value :

• Per serving 448 kcal
• Carbohydrates: 17 g
• Protein: 59 g
• Fat: 15 g

Difficulty :

• Easy

Preparation :

1. Halve chicken fillets horizontally. Slices between 2 layers of clear foil with a heavy bottom of the pot, pat flat, season with salt and pepper. Cover with ham and sage leaves. Roll up to roulade, the ends with wooden skewers stuck. Preheat a refractory mold in the oven to 180 degrees (circulating air 160 degrees).
2. Peel potatoes and dice about 1.5 cm tall. Clean the peppers and dice 1 cm tall. Finely chop the onion. 1 tbsp oil in a coated frying pan, roll the chicken in it. Fry it brown all around. Pour 100 ml of water, put everything in the hot form, and continue to cook in a hot oven for 10 min.
3. Wipe out the pan, heat the remaining oil, fry the potatoes in it over medium heat for 5 minutes. Add the peppers and onions to the potatoes, fry briefly, season with salt, pepper, and paprika powder, toast the tomato paste briefly. Pour the broth and cook over medium heat for 10 min. Leave the chicken rolls covered after cooking time. Chop the basil and roughly chop. Season the paprika vegetables, serve with the rolls and basil.

Knobber trick: Snip a bit more vegetables and nibble against small hunger attacks in between.

Chicken rolls with paprika vegetables recipe