Chicken roulades with wild herb filling

Ingredients for 2 servings:

• 2 handfuls of nettles, fresh tips
• 1 handful of ground elder, fresh young
• 1 handful of dandelion, fresh young leaves
• 200 g feta cheese or cow’s milk white cheese
• 2 large chicken fillets
• 2 pinch(s) fennel seeds
• 2 pinch(s) Szechuan pepper
• ½ tsp sea salt
• 1 onion(s)
• e.g. oil, for frying
• ½ tbsp peanut butter
• 100 g cream cheese
• 1 cup vegetable broth
• e.g. salt and pepper
• n. B. sugar
• e.g. spring onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

can also be made with spinach

Rinse and pat dry the chicken fillet (approximately 300g in weight and 1cm thick/high). For the filling: Combine blanched and roughly chopped nettles, ground elder, and dandelion leaves, finely chopped feta/white cheese (diced), and spices such as fennel seeds, Szechuan peppercorns, and sea salt. Distribute the mixture between the two fillets and roll them up. Secure with a needle or thread, or wrap, season with salt and pepper, and fry in oil. The spices were previously ground in a mortar and pestle and mixed in. You may want to add a little oil at this point. Bake the seared roulades in the oven for about 20-25 minutes. During this time, make the sauce. Peel the onion and slice it into small rings, then caramelize it with salt and sugar. Deglaze the mixture with the cup of vegetable stock. Mix in the peanut butter, add the cream cheese, and season with salt and pepper. Bring everything to a boil briefly, then stir in the finely sliced ​​leeks. Transfer everything to a plate and serve with parsley potatoes on the side. Or, you can add another side dish like rice. If you like, you can also try this with spinach instead of the wild herbs. You can also use frozen spinach for this.