John Myers
Chicken Pesto Rolls with Rocket Noodle Salad
The perfect chicken pesto rolls with rocket noodle salad recipe with a picture and simple step-by-step instructions.
- 4 Pc. Chicken breast steaks (approx. 100g each)
- 150 g Fresh ribbon noodles
- 150 g Cherry tomatoes
- 0,5 bunch Spring onions
- 0,5 tsp Mustard, hot
- 75 g Mozzarella
- 125 ml Vegetable broth
- 4 Pc. Dried tomatoes in oil
- 15 g Cashew nuts, unsalted
- 1 tbsp Grana Padano, freshly grated
- 2 Pc. Garlic cloves
- 50 g Ruccola
- 1 bunch Basil
- 14 tbsp Olive oil
- 3 tbsp Balsamic vinegar
- Salt
- Black and white pepper
- Bring salted water to a boil in a saucepan. Put the ribbon noodles in the water and leave the stove to stand for about 4 minutes until the noodles are firm to the bite. Drain the water and put the pasta back in the pot.
- Halve the cherry tomatoes, cut the spring onions into rings. Put both together with the ribbon noodles in a large bowl. Mix 2 tablespoons of balsamic vinegar with mustard, salt and white pepper. Finely chop 1 clove of garlic and stir in as well. Then whisk everything with 4 tablespoons of olive oil. Pour the dressing over the pasta salad and mix everything carefully. Let it steep for at least 2 hours.
- For the pesto, roast cashew nuts in a pan (WITHOUT oil). Pluck the leaves from the basil and chop them, also chop the remaining clove of garlic. Put the dried tomatoes, Grana Padano, cashew nuts, basil, garlic with 6 tablespoons of olive oil and 1 tablespoon of balasamic vinegar in a multi-purpose cutter and mix – until a creamy consistency is achieved (add a little olive oil if necessary). Season to taste with salt and pepper.
- About half an hour before the pasta salad is ready, pound the chicken breast steaks completely flat, season with salt and pepper on both sides and brush on one side with the pesto. Place 2 basil leaves on each steak. Cut the mozzarella into very thin slices and also place on the meat. One after the other, carefully roll up the chicken breast steaks tightly and pin each one with a wooden stick.
- Heat 2 tablespoons of olive oil in a pan and fry the rolls well on all sides. Then add the vegetable stock and simmer for about 12 minutes until the chicken is cooked through.
- Carefully fold the buccola under the pasta salad.
- Arrange the finished pasta salad with the chicken pesto rolls and garnish with basil if you like.
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