John Myers
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Chicken Rolls, Crispy, Tender with Chinese Cabbage Vegetables
The perfect chicken rolls, crispy, tender with chinese cabbage vegetables recipe with a picture and simple step-by-step instructions.
Chicken rolls:
- 400 g Chicken breast fillets
- 1 pinch Garlic pepper from my KB
- 2 tbsp Mustard
- 1 small Onion
- 4 small Pickles
- 4 Discs Salmon ham
- Seasoned salt from my KB
- Smoked paprika powder
- Black pepper from the mill
- 2 tbsp Rapeseed oil
Chinese cabbage:
- 4 tbsp Yellow mustard seeds
- 200 g Chinese cabbage fresh
- 150 g Mushrooms brown
- 150 ml Vegetable broth
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 2 tbsp Paprika pulp
- Chives
Extra:
- Twine
Chicken rolls:
- Peel the onion, cut in half and cut into strips. Heat the oil in a saucepan and fry the onion. Put aside.
- Halve the chicken breast and cut into a square, brush with a tablespoon of mustard and season with garlic pepper. Spread the roasted onions, quarter the cucumber lengthways and place on top of the onions and cover each with 2 slices of ham.
Pre heat the oven to 180 degrees celcius!
- Roll up the meat and tie it into a packet. Then tie off again on the right and left. Season with salt, pepper and paprika powder. Heat the oil in the pan from the onions and fry the roulades all around. Put in a baking dish! Cook about 20-30 mints in the oven!
Chinese cabbage:
- Meanwhile, cut Chinese cabbage. Cut the stalk into 1 / 2cm thick strips, the leaves about 2cm on top. Clean the mushrooms and cut into slices.
- Heat the fat from the chicken breasts and roast the mustard seeds in it! Then add Chinese cabbage and mushrooms. Fry briefly and deglaze with vegetable stock! Season with seasoned salt, garlic pepper and paprika pulp! Possibly a little pepper.
Serve:
- Remove the twine from the roulades. Halve the roulades diagonally! Spread the Chinese cabbage on plates and place the roulade halves on top. Sprinkle with chives!
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