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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.
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Ingredients
Directions
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Peel potatoes, cut into pieces, wash and cook in 15 minutes.
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Pour in the parsley with boiling water.
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After 30 sec.
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parsley with skimmer in a bowl with water and ice cubes.
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Pound and dry parsley in a food processor.
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Mix the basil strips with ricotta.
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Season with salt and pepper.
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Cover chicken with ricotta mixture and loosely roll up.
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Roll up rolls with ham and secure with cocktail sticks.
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Drain potatoes (which preserves cooking water) and puree with pestle.
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Parsley, crème fraîche and if necessary stir in some cooking water.
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Warm up and season with salt and pepper.
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Heat oil in frying pan and roll over medium heat for at least 8 min.
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Around brown and cooked.
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Spread the puree and chicken rolls over four plates.
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Nutrition
620Calories
Sodium8% DV190mg
Fat45% DV29g
Protein76% DV38g
Carbs18% DV53g
Fiber4% DV1g
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