Filter
Reset
Sort ByRelevance
MENTHA
Ricotta stuffed chicken rolls with parsley puree
A tasty recipe. The main course contains the following ingredients: crumbled potatoes, fresh parsley (30 g), fresh basil ((a 15 g), in strips), ricotta cheese (cheese, a 250 g tray), freshly ground black pepper, chicken fillet (a la minute), raw ham (eg Coburger), crème fraîche and olive oil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel potatoes, cut into pieces, wash and cook in 15 minutes.
-
Pour in the parsley with boiling water.
-
After 30 sec.
-
parsley with skimmer in a bowl with water and ice cubes.
-
Pound and dry parsley in a food processor.
-
Mix the basil strips with ricotta.
-
Season with salt and pepper.
-
Cover chicken with ricotta mixture and loosely roll up.
-
Roll up rolls with ham and secure with cocktail sticks.
-
Drain potatoes (which preserves cooking water) and puree with pestle.
-
Parsley, crème fraîche and if necessary stir in some cooking water.
-
Warm up and season with salt and pepper.
-
Heat oil in frying pan and roll over medium heat for at least 8 min.
-
Around brown and cooked.
-
Spread the puree and chicken rolls over four plates.
-
Tasty with snow peas..
-
30 minMain dishonion, oyster mushrooms, winter carrot, Broccoli, liquid margarine, potato slices, veal schnitzel, Red port,veal schnitzel with port sauce -
95 minMain dishminced beef, garlic, egg, Italian kitchen herbs, green olives, olive oil, tomato sauce,olive meatballs -
15 minMain dishshell paste, Broccoli, anchovy fillets in canned oil, onion, seasoning red pepper, pine nuts, white raisins, fresh flat parsley, White bread,shells with anchovies and raisins -
70 minMain dishmarinated artichoke hearts, Eggs, whipped cream, stoneleeks, soft goat cheese, fresh Italian spice mix, tomatoes, lemon zest, fresh basil, rucola lettuce,savory pie with artichoke
Nutrition
620Calories
Sodium8% DV190mg
Fat45% DV29g
Protein76% DV38g
Carbs18% DV53g
Fiber4% DV1g
Loved it