Tuesday 1 March 2016

Chicken rolls with pistachio filling and rocket salad

10 minutes to prepare Serves 4




We love rolls, and these chicken rolls are no exception.
Just thinking about this dish sparks my appetite.

Boneless, skinless chicken breasts, cut into thin slices, are rolled up and baked for an easy family-pleasing dinner. The pistachio and parmesan cheese filling makes a tasty surprise.
The recipe is fast and easy, and can be made-ahead of time for an easy meal to bake and eat. These rolls are especially nice served over refreshing rocket salad.
Like we did today...

Here's what you will need for the 4-serving recipe:

600 g chicken breasts cut into thin slices
1 sprig rosemary
50 g grated Parmesan cheese
40 g shelled pistachios
100 g rocket salad
EVO oil
salt and pepper

      1. Place in a blender the leaves of rosemary, pistachios, Parmesan cheese, 1 teaspoon of grated nutmeg, 1 tablespoon of EVO oil and a pinch of salt. Blend until the mixture is smooth
      2. Lay the chicken slices on a cutting board and sprinkle them uniformly with the mixture. Then, roll them up over the filling, starting with a short side; secure with toothpicks
      3. In a pan pour 1 tablespoon of EVO oil, add the chicken rolls and cook them for about ten minutes, taking care they brown on all sides
      4. Place rocket salad on the serving plate and season with 1 tablespoon of EVO oil, salt and freshly ground pepper. Discard toothpicks from the chicken rolls, cut them in half and serve them on the salad

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
        (Julia Child)

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