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.
- 1 kg crumbly potatoes
- 1 bag fresh parsley 30 g
- Bag fresh basil (a 15 g), in strips
- 125 g ricotta cheese, a 250 g
- Freshly ground black pepper
- 2 dishes chicken breast a la minute
- 4 big slices raw ham eg ham
- 200 ml creme fraiche
- 2 tablespoons olive oil
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..
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