John Myers
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Chicken Rolls All’Italia with Grilled Aubergines and Herb Puree on Thyme Sauce
The perfect chicken rolls all’italia with grilled aubergines and herb puree on thyme sauce recipe with a picture and simple step-by-step instructions.
For the eggplant
- 200 g Finely diced sun-dried tomatoes
- 100 g Roasted pine nuts
- 4 tbsp Pesto Verde
- 200 g Creme fraiche Cheese
- 1 bunch Sage
- 250 ml White wine
- 400 g Sheep cheese
- 400 Salt and pepper
- 15 disc Eggplant
- 3 Pc. Garlic cloves
- 3 Olive oil
- 3 Pc. Rosemary sprigs
- 3 Pc. Oregano sprigs
- 2 Pc. Sprigs of thyme
- 2 Salt and pepper
For the herbal puree
- 1,5 kg Floury potatoes
- 500 ml Milk
- 150 g Chopped herbs
- 150 Nutmeg
For the thyme sauce
- 400 ml Cream
- 1 hand Fresh thyme
- 2 Pc. Clove of garlic
- 250 ml White wine
- 250 Salt and pepper
- 250 Strength
For the chicken breast fillet
- Plate the chicken, season with salt and pepper and brush with créme fraîche and pesto. Fill with a few pine nuts, sun-dried tomatoes and sheep cheese. Roll like a roulade. Fry in a pan with olive oil, rosemary and sage, deglaze with white wine and simmer for about 15-20 minutes.
For the eggplant
- Grill the aubergine slices, lay them out on a plate and marinate with garlic slices, oregano, rosemary, thyme, salt / pepper and olive oil for a few hours.
- Prepare a puree from boiled potatoes, salt and milk. Add the butter, nutmeg and herbs.
For the thyme sauce
- Bring the cream, thyme, clove of garlic, white wine with salt and pepper to a boil. Then set the hotplate to level 3 and simmer for about 15 minutes. Remove thyme, thicken.
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