Chicken Rolls with Asparagus and Ham Filling with Roasted Bell Pepper and Potatoes

Wash the chicken fillets, pat dry, place between cling film and pound gently, add a little salt and pepper.

Cover each fillet with 2 slices of ham and sprinkle with freshly grated Parmesan. Cut the cooked asparagus to size and place on top of the fillet, then roll up tightly and secure with wooden skewers (toothpicks).

Peel, wash and finely chop the spring onions.

Heat the rapeseed oil in a pan and take the chicken rolls, fry on all sides, out of the pan. Sauté the spring onion in the frying residue until translucent. Deglaze with white wine and cream, season with salt, pepper and bring to the boil. Place the chicken rolls in it and cook covered for about 15 minutes.

Wash, clean and core the paprika and cut into small pieces. Peel, wash and dice the potatoes (about 2 cm in size). Fry in rapeseed oil until golden brown. Mix in the paprika pieces and fry for 1-2 minutes. Season with salt and pepper

Spread the bell pepper and fried potatoes on preheated plates. Remove the chicken rolls, cut them diagonally and place them on top. Drizzle with the sauce and enjoy with a salad.

~ ♥ ~ Enjoy the preparation and bon appetit! ~ ♥ ~

The wonderful recipe photo number 15 was contributed by the user "Clodin" and the super great recipe photos number: 16 and 17 were graciously contributed by the user "Fw-Commander". Thank you very much, dear Claudia and Frank, for enriching the recipe with your appetizing pictures.