Chicken roulades with ham filling and mashed potatoes

Name: Chicken roulades with ham filling and mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (720 ml) Tomato peppers; 8 Chicken minute escalope (approx. 70 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Parma ham; 1 Onion; 2 Bag of mashed potatoes complete with milk; 2 TABLESPOONS Sunflower oil; 10 Stem(s) Thyme; 125 ml Vegetable broth; 1 TEASPOON Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (720 ml) Tomato peppers
8 Chicken minute escalope (approx. 70 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Parma ham
1 Onion
2 Bag of mashed potatoes complete with milk
2 TABLESPOONS Sunflower oil
10 Stem(s) Thyme
125 ml Vegetable broth
1 TEASPOON Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Pour the tomato peppers into a sieve and drain well. Wash the meat, dab dry and season slightly with salt and pepper. Cover the schnitzel with 1 slice of ham and 1 slice of tomato paprika. Roll up schnitzel to roulades and fix with wooden skewers
2
Peel and finely dice the onion. Cut the remaining bell peppers into strips. Prepare puree according to package instructions and keep warm. Heat the oil in a pan and fry the roulades in it for about 5 minutes. Wash the thyme, shake dry, remove leaves from the stalks except for a little garnish
3
Remove the roulades from the pan. Briefly sauté the diced onion and pepper strips in the frying fat. Season with salt, pepper and thyme, except for a little bit for sprinkling. Deglaze with stock, bring to the boil and loosen the frying set. Stir starch and 2 tbsp. water until smooth. Thicken sauce with it. Put the roulades back into the sauce and braise in the closed pan for another 5 minutes. Arrange puree, roulades and sauce. Garnish with thyme and sprinkle on top