Chicken roulades with Salsa Verde

Name: Chicken roulades with Salsa Verde
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 bunch flat leaf parsley; 1-2 Garlic cloves; 1 untreated lemon; 60 g Pine nuts; 8 (each 80 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Shallots; 5 Tomatoes; 3 TABLESPOONS Olive oil; 200 ml Tomato and vegetable juice; 7-10 Tbsp dried thyme; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 bunch flat leaf parsley
1-2 Garlic cloves
1 untreated lemon
60 g Pine nuts
8 (each 80 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Shallots
5 Tomatoes
3 TABLESPOONS Olive oil
200 ml Tomato and vegetable juice
7-10 Tbsp dried thyme
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the parsley and pluck the leaves. Peel garlic, press through a garlic press. Wash lemon, grate peel, squeeze juice. Roast the pine nuts briefly in a pan without fat, take them out, chop half.
2
Mix parsley, garlic, lemon peel and chopped pine nuts. Wash the chicken fillets, dab dry, tap them as flat as possible. Spread the prepared mixture over them. Season with salt and pepper.
3
Roll up tightly and fix with wooden skewers. Peel the shallots, possibly halve them. Clean, wash and cut the tomatoes into small pieces. Heat oil. Brown the rolls in it all around. Add the shallots and fry briefly.
4
Add tomatoes, 500 ml water and vegetable juice. Cover and cook for about 12 minutes. Season the sauce with salt, pepper, lemon juice and thyme. Add the remaining pine nuts. Tastes delicious with ribbon noodles.
5
Serve in portions garnished with parsley.