Chicken roulade with ham and cheese filling

Name: Chicken roulade with ham and cheese filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g Pine nuts; 50 g dried tomatoes in oil; 150 g Double cream cream cheese; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; 2-3 TABLESPOONS Oil; 200 g ribbon noodles; 1 package (370 g) Tomato sauce; 7-10 Tbsp Sugar; 1/2 Pot of basil; 7-10 Tbsp Toothpicks

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g Pine nuts
50 g dried tomatoes in oil
150 g Double cream cream cheese
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
2-3 TABLESPOONS Oil
200 g ribbon noodles
1 package (370 g) Tomato sauce
7-10 Tbsp Sugar
1/2 Pot of basil
7-10 Tbsp Toothpicks

Directions

1
Roast the pine nuts in a pan without fat, take them out. Drain tomatoes and cut into cubes. Coarsely chop the pine nuts. Stir cream cheese until smooth, fold in tomatoes and pine nuts.
2
Wash the meat, dab dry and cut in half horizontally. Tap flatter and season with salt and pepper. Spread the cream cheese on the meat and cover each with a slice of ham. Roll up meat into roulades and pin them with toothpicks.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a frying pan. Fry the roulades for 7-8 minutes. Meanwhile bring tomato sauce to the boil and season with salt, pepper and sugar.
4
Wash the basil and chop it up to a few leaves. Add basil to the sauce. Drain the pasta. Arrange meat with noodles and sauce and garnish with basil.