Poultry roulades with almond and plum filling

Name: Poultry roulades with almond and plum filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g Almond kernels (with skin); 8 Chicken escalope (approx. 100 g each); 7-10 Tbsp salt, pepper; 100 g Plum jam (glass); 8 discs Serrano ham (about 10 g each); 2 TABLESPOONS Oil; 150 g Whipped cream; 3 TABLESPOONS Sherry; 600 g Cutting beans; 1 Garlic clove; 4 TABLESPOONS Butter; 1⁄2 (approx. 125 g) Baguette; 6 Stem(s) Parsley; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g Almond kernels (with skin)
8 Chicken escalope (approx. 100 g each)
7-10 Tbsp salt, pepper
100 g Plum jam (glass)
8 discs Serrano ham (about 10 g each)
2 TABLESPOONS Oil
150 g Whipped cream
3 TABLESPOONS Sherry
600 g Cutting beans
1 Garlic clove
4 TABLESPOONS Butter
1⁄2 (approx. 125 g) Baguette
6 Stem(s) Parsley
7-10 Tbsp wooden skewers
baking paper

Directions

1
Roughly chop the almonds. Wash the cutlets, dab dry and tap flatter. Season with salt and pepper. Spread the meat with 50 g plum puree. Cover with 1 slice of ham and sprinkle with half of the almonds.
2
Roll it up and pin it down. Heat the oil in a deep frying pan with lid. Brown the rolls in it all around. Add the rest of the almonds. 1⁄4 l Pour on water, cream and sherry. Add 50 g plum puree, bring to the boil, cover and stew for about 15 minutes.
3
Clean, wash and chop the beans and cook in boiling salted water for 6-8 minutes. For the garlic baguette, peel the garlic and chop finely. Knead with 3 tablespoons of butter. Cut the baguette in half lengthwise and cut into 4 pieces.
4
Spread with garlic butter. Place the garlic baguette on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 10-12 minutes.
5
Take it out of the oven.
6
Drain the beans. Wash parsley, chop finely. Heat 1 tablespoon butter. Swivel the beans in it and sprinkle with parsley. Arrange rolls with sauce, beans and baguette. Drink tip: dry cider.