Chicken roulades with bean salami filling

Name: Chicken roulades with bean salami filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g frozen princess beans; 7-10 Tbsp Salt; 4 Chicken filets (approx. 200 g each); 7-10 Tbsp Pepper; 16 discs Baguette Salami; 2 TABLESPOONS Oil; 1/4 Chicken bouillon; 150 g Fresh cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp pink berries; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g frozen princess beans
7-10 Tbsp Salt
4 Chicken filets (approx. 200 g each)
7-10 Tbsp Pepper
16 discs Baguette Salami
2 TABLESPOONS Oil
1/4 Chicken bouillon
150 g Fresh cream
1 TABLESPOON sauce thickener
7-10 Tbsp pink berries
7-10 Tbsp wooden skewers

Directions

1
Cook the beans in boiling salted water for 4-5 minutes, drain and drain. Wash the chicken fillets, dab dry and cut in half horizontally. Season with salt and pepper. Place 2 slices of salami on each.
2
Spread the beans on the salami, roll them up and pin them with wooden skewers. Heat the oil in a pan. Fry the roulades in it all around for about 5 minutes. Pour in the stock, bring to the boil and cook for about 8 minutes.
3
Take out the roulades. Stir the crème fraîche into the stock. Stir in the sauce thickener and bring to the boil. Season to taste with salt and pepper. Serve the sauce with the chicken roulades. Sprinkle roulades with crushed pink berries.
4
It goes well with farmhouse bread.