Lemon chicken roulade
very easy
35 mins
35 mins
Ingredients
- 4 Chicken filets (approx. 160 g each)
- 1 Garlic clove
- 1 Organic Lemon
- 70 g Kalamata olives without stone
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Feta cheese
- 3 TABLESPOONS Oil
- 2-3 stem(s) Thyme
- 100 ml White wine
- 200 ml Vegetable broth
- 4 Sweet peppers (about 80 g each)
- 400 g Tagliatelle
- 100 g Whipped cream
- 2 Grease bag
- 7-10 Tbsp wooden skewers
Directions
- 1
Carefully tap the meat between 2 freezer bags until it is slightly flatter. Peel garlic and chop finely. Wash lemon, grate dry, finely grate peel. Drain the olives, let them drain and cut in half. Place the meat next to each other on the work surface. Season with salt and pepper. Arrange olives, garlic, lemon peel and crumbled feta cheese on top. Roll up the meat firmly from the narrow side. Stick with wooden skewers
- 2
Heat the oil in a coated pan. Fry the roulades for 2-3 minutes while turning them over. Remove. Wash the thyme and shake dry. Strip leaves from the stalks and chop finely. Halve the lemon and squeeze the juice out of one half. Use the second half for other purposes. Steam the thyme briefly in the frying pan. Deglaze with wine, stock and lemon juice. Place the roulades in the sauce, cover and stew for about 10 minutes.
- 3
In the meantime, clean, wash, dry grate and cut the peppers into rings. Cook the pasta in boiling salted water according to the instructions on the packet. Remove roulades from the sauce. Stir in cream. Add paprika and roulades to the sauce and simmer at low heat for another 10 minutes
- 4
Drain the pasta. Remove the roulades from the sauce and cut into slices. Stir the noodles into the sauce. Season to taste with salt and pepper. Arrange roulades with noodles and peppers on plates
Nutrition Facts
690 kcal
58 g
27 g
49 g
More Delicious Recipes
