Chicken roulades with parsley and peanut filling

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 bunch parsley, flat
• 75 g peanuts, roasted, unsalted
• 1 tbsp soy sauce
• 25 g butter
• 2 tbsp mustard, hot
• 1 tbsp lemon juice
• 1 tsp peppercorns, green, chopped
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper from the mill

Instructions

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

I learned this in the Caribbean

Pound the chicken flat and thin using the smooth side of a meat tenderizer, then cut into 4-5cm wide and no more than 10cm long strips along the grain. Pick the leaves off the parsley and place them in a deep mixing bowl. Add the peanuts, butter, and all other ingredients except the green peppercorns to the bowl and puree using a hand blender. Finally, mix in the green peppercorns. Spread the finished mixture evenly over the meat strips. Roll these strips tightly like normal roulades. To prevent them from unraveling during cooking, secure them with roulade pins or clips, toothpicks, or simply tie them with string. Heat the oil in a pan large enough to hold all the rolls and sear the meat all over. Then braise the meat with the lid on for about 8-10 minutes. Add the remaining filling mixture to the finished rolls in the pan and heat briefly. Serve as a sauce with the rolls.