John Myers
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Chicken Breast Rolls with Mushrooms on Iceberg Lettuce
The perfect chicken breast rolls with mushrooms on iceberg lettuce recipe with a picture and simple step-by-step instructions.
Chicken Breast Rolls
- 2 Chicken breasts approx. 400 g
- 100 g Pig meat
- Salt, pepper, mustard
- 1 a cup Whipped cream
- 2 tsp Pickled green peppercorns
Mushrooms
- 300 g Mushrooms brown
- 1 Onion
- Salt, pepper, caraway seeds
- 30 g Butter
Iceberg lettuce
- 0,5 head Iceberg lettuce fresh
- Salt pepper
- 1 teaspoon Possibly sugar / honey – or do without it if you don’t like it
- 1 tbsp Extra virgin olive oil
- 1 Lemon
- 1 tbsp Dill
- Cress
- 2 tbsp Sunflower seeds
- Wash the chicken breast and cut once lengthways. Dry well, season with salt and pepper and brush with mustard. Cover each with 50 g of the pork loin and roll up. Fix with a wooden skewer.
- Fry on all sides with a little oil. Add half a cup of whipped cream and the pickled green peppercorns to the gravy. Simmer on low heat for about 15 minutes.
- Clean the mushrooms, cut them into slices or any other shape. Dice the onion and fry it in butter with salt, pepper and caraway not too long. Finally stir in half a cup of whipped cream and continue to simmer.
- In the meantime, wash the iceberg lettuce and cut into small pieces, with the above. Season ingredients (or your own taste).
- First arrange the salad on a plate, sprinkle the cress around the edge of the plate. Pour the roasted sunflower seeds over it. Place the meat roll in the middle and pour the mushrooms over the meat. – finished –
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