Chicken rolls

Name: chicken rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g pine nuts; 1 Red pepper; 1 el traditional olive oil; 1 Red onion; 150 g cut kale; 370 g mini chicken fillet schnitzel; 100 g breakfast bacon; 3 slice casino bread; 20 g chilled Italian spice mix container 20 g; 1 tl freshly ground pepper; 1 tl freshly ground sea salt; 1 medium sized egg; 25 g unsalted butter or margarine

Rolls of chicken stuffed with kale, red pepper, bacon and pine nuts.

Ingredients

Kitchen Stuff

1 food processor
4 cocktail stick

Directions

Roast the pine nuts without butter or oil in the pan.
Remove the stem starter from the pepper. Roll the pepper between your hands so that the seeds fall out. Slice the flesh finely.
Cut the red onion. Heat the oil in a stirring fruit on low heat the onion and red pepper 3 min.
Add the kale and stir-fry 3 minutes. Scoop the kale mixture into a bowl.
Meanwhile, put the chicken schnitzels between 2 sheets of cling film and beat flat with a frying pan. Divide the bacon over it.
Roast the bread very lightly and cut off the crust. Remove the leaves of 2 sprigs of thyme, 2 sprigs of oregano and 1 sprig of rosemary.
Put the bread, spices, pepper and salt in the food processor and grind to breadcrumbs. Put in a deep plate.
Puree the kale in the food processor and add pepper and salt.
Stir in the pine nuts and spread the mixture over the chicken. Roll up the chicken and secure with a cocktail stick.
Beat the egg and put in a deep plate. First take the chicken rolls through the egg and then through the breadcrumbs.
Heat the butter in a frying pan and fry the chicken rolls in 12 min. Golden brown and done.