John Myers
Ingredients for 2 servings:
- 400 g chicken breast fillet(s), fresh
- 4 large slices of Parma ham
- 100 g cream cheese
- 1 bell pepper(s), red
- 4 spring onions
- 2 tsp olive tapenade
- 1 onion(s), diced
- 3 garlic cloves, chopped
- 1 can/n tomatoes, chopped
- n. B. sage leaves
- e.g. rosemary
- e.g. oregano
- n. B. Salt and pepper from the mill
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
Cut the chicken fillets vertically into 4 to 6 thin slices and gently flatten them between oiled cling film to increase the surface area. Season with salt and pepper and spread with the olive tapenade and cream cheese. Top with the sliced bell pepper and spring onions. Roll up using the cling film, tucking in the sides slightly to prevent the filling from falling out. Wrap the ham slices in sage leaves. Brown all over in a pan with olive oil and remove. Sauté the diced onions and garlic in the pan juices and add the chopped tomatoes with the herbs. Season with salt, pepper, and sugar. Place the roulades on the sauce, put the lid on the pot, and simmer everything over low heat for 10 minutes. Serve with a variety of pasta and salad.
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