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Ricotta stuffed chicken rolls with parsley puree
 
 
4 ServingsPTM38 min

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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Directions

  1. Peel potatoes, cut into pieces, wash and cook in 15 minutes.
  2. Pour in the parsley with boiling water.
  3. After 30 sec.
  4. parsley with skimmer in a bowl with water and ice cubes.
  5. Pound and dry parsley in a food processor.
  6. Mix the basil strips with ricotta.
  7. Season with salt and pepper.
  8. Cover chicken with ricotta mixture and loosely roll up.
  9. Roll up rolls with ham and secure with cocktail sticks.
  10. Drain potatoes (which preserves cooking water) and puree with pestle.
  11. Parsley, crème fraîche and if necessary stir in some cooking water.
  12. Warm up and season with salt and pepper.
  13. Heat oil in frying pan and roll over medium heat for at least 8 min.
  14. Around brown and cooked.
  15. Spread the puree and chicken rolls over four plates.
  16. Tasty with snow peas..

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Nutrition

620Calories
Sodium8% DV190mg
Fat45% DV29g
Protein76% DV38g
Carbs18% DV53g
Fiber4% DV1g

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