John Myers
Chicken Breast Roulade
The perfect chicken breast roulade recipe with a picture and simple step-by-step instructions.
- 3 Chicken breast cutlet
- 6 long slices Fresh organic zucchini
- 3 wide slices Feta sheep cheese
- 6 piece Sun-Dried tomatoes pickled in oil and oregano
- 3 teaspoon Honey dijon mustard
- Sea salt from the mill,
- Tellicherry pepper from the mill,
- Dried garlic from the mill,
- Sweet paprika
- 1 tablespoon Extra virgin olive oil
- Wash the zucchini, remove the ends and slice lengthways into 2mm thick strips. Cut the feta cheese into 2mm thick 6 slices in width. Drain the sun-dried tomatoes, fold open and use a knife to remove the seeds.
- Carefully plate the chicken breast schnitzel between foil. Then place each schnitzel individually on a new piece of foil.
- Brush with honey mustard, place the zucchini on top, then the feta cheese and finally the sun-dried tomatoes.
- Roll up the meat, tie it tightly with the foil and chill for about 15 minutes. Then carefully remove it from the foil and possibly fix it with a roulade needle. Season all around with salt, pepper, garlic and paprika on the outside. Meanwhile, a side dish can be prepared. 😉 Preheat the oven to 180 ° C.
- Heat up the olive oil in a pan and fry the roulades briefly on all sides. Place in an ovenproof dish and put in the oven for 15 minutes. Then take it out and before serving and possibly cut it open, let the roulades rest for a few minutes.
- We had this zucchini salad with a vinegar-oil dressing as a side dish. 😉
- Bon appetit !!! Bom Apetite !!!
Facebook Comments