Chicken breast rolls with carrot pesto filling

Ingredients for 4 servings:

• 650 g chicken breast
• Rapeseed oil for frying
• salt and pepper
• 400 g carrot(s)
• 100 g walnut kernels
• 6 tbsp olive oil
• 1 bunch parsley, fresh
• 3 garlic cloves
• 1 tsp salt
• ½ tbsp honey
• 1 ½ beetroot bulbs, pre-cooked, vacuum-packed
• 4 handfuls of arugula
• 12 grapes, light
• 100 g goat cheese slices
• 1 tbsp mustard
• 3 tbsp crème fraîche
• 2 tbsp honey
• 2 tbsp rapeseed oil
• 3 tbsp white wine vinegar
• 1 tsp salad herbs
• 50 g walnut kernels
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Slice the carrots and boil in salted water for 20 minutes. For the pesto, blend the walnuts and garlic cloves with the carrots, parsley, oil, salt, and honey until the desired consistency is reached. Let cool. Wash the chicken breast, pat dry, cut horizontally into thin slices, and flatten to make them easier to roll up. Season with salt and pepper, spread with carrot pesto, roll tightly into rolls, and secure with toothpicks. Sear the rolls in rapeseed oil for 5 minutes on all sides. Then finish cooking in the oven at 160°C for about 15 minutes. Cut the beetroot into wafer-thin slices and arrange them overlapping on a plate like a carpaccio. Wash the arugula and place it on top of the beetroot. Halve the grapes and goat cheese slices and arrange them on the carpaccio. Roast 50g of walnuts without fat. For the dressing, combine the mustard, crème fraîche, honey, rapeseed oil, white wine vinegar, and salad herbs, season with salt and pepper, and drizzle over the salad. Slice the chicken rolls, arrange them on top of the beetroot carpaccio, and sprinkle with walnuts.