Chicken filet roulades

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the courgettes, cut them in half lengthwise and cut into thin strips with a peeler. Mix pesto and cream cheese. Wash the meat, dab dry, cut open horizontally, unfold (type butterfly steaks), tap flatter and season with salt and pepper. Cover with chorizo slices and spread with pesto cream cheese. Roll up and pin with toothpicks or roulade needles. Heat 1 tablespoon of oil in a coated pan.

2. 2

   Fry the meat on all sides at medium heat for 10-15 minutes until golden brown. Cook the pasta in boiling salted water according to the instructions on the packet. Wash the tomatoes, dab dry and cut in half. Remove the meat and keep warm. If necessary, reheat frying set. Deglaze with sherry, cream and milk and reduce for 5-10 minutes to a creamy sauce. Season to taste with salt and pepper. Add zucchini strips about 1 minute before the end of the cooking time of the noodles. Drain the noodles and let them drain briefly. In the meantime heat 1 tablespoon of oil in another pan. Add tomatoes and noodles and fry for 2-3 minutes, season with salt and pepper.

3. 3

   Deglaze with sherry, cream and milk and reduce for 5-10 minutes to a creamy sauce. Season to taste with salt and pepper. Add zucchini strips about 1 minute before the end of the cooking time of the noodles. Drain the noodles and let them drain briefly. In the meantime heat 1 tablespoon of oil in another pan. Add tomatoes and noodles and fry for 2-3 minutes, season with salt and pepper. Cut the meat into slices. Arrange noodles, sauce and meat on preheated plates

Nutrition Facts

KCAL
890 kcal

CARBS
62 g

FATS
45 g

PROTEINS
56 g