Summer poultry roulades

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, dab dry and cut in half horizontally. Tap each half flat between 2 layers of foil. Wash and clean spring onions and halve them lengthwise if they are too thick. Then divide into 3-4 pieces of the same size (pieces should be the same width as the roulades). Wash the parsley and chop the leaves finely. Grate the parmesan. Mix the cream cheese, pamesan, parsley, ham and breadcrumbs and season with salt and pepper

2. 2

   Season the meat with salt and pepper and spread with the cream cheese, leaving at least 0.5 cm free at the edges. Place pieces of spring onion on one side of the roulades and roll up. Fix with wooden skewers

3. 3

   Heat the oil in a frying pan. Fry the roulades in it over medium heat for 8-10 minutes while turning. Wash the mint and shake dry. Cut the leaves into strips. Peel and finely chop the onion. Heat the fat in a pan and fry the diced onion until transparent. Add peas and stock, bring to the boil and simmer for about 5 minutes. Puree into puree with a blender. Add mint, season to taste with salt and pepper

4. 4

   Remove the roulades from the pan. Add 3 tablespoons of water to the pan and unboil the roulade. Arrange the roulades on the pea puree. Pour some of the roasting mixture over the roulades and serve

Nutrition Facts

KCAL
480 kcal

CARBS
22 g

FATS
21 g

PROTEINS
51 g