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..
-
20 minMain dishtagliatelle, traditional olive oil, onion, garlic, tomato cubes with basil and oregano, fresh leaf spinach, Mozzarella,tagliatelle with spinach -
45 minMain dishrice, honey, soy sauce, oil, garlic, chicken cloves, carrots, cucumber, White wine vinegar,hans and chickens chicken -
25 minMain dishonion, garlic, (olive oil, spinach (washed), cooking cream, gluten-free ravioli spinach ricotta, lemon, Pecorino Romano,gluten-free ravioli with spinach, cream and lemon -
15 minMain dishbutter, liquid baking product, leeks, frozen pea, potato wedge, tuna, Red onion, olive oil, mature cheese,potato gratin with tuna
Nutrition
620Calories
Sodium8% DV190mg
Fat45% DV29g
Protein76% DV38g
Carbs18% DV53g
Fiber4% DV1g
Loved it