Chicken breast roll filled with roasted red pepper garnished with Kalettes® and potato cubes.
Serves 4
Preparation time: 35 minutes
Ingredients
1 kg chicken breast fillets
2 peeled roasted red peppers
1 cup of white wine
8 slices of Cheddar cheese
350g Kalettestm
500g baby potatoes
Clarified butter
Black pepper
Salt
Step 1
Boil the potatoes 20 minutes in a pan with water and one tablespoon of salt. Leave to cool and then peel them.
Step 2
Season the chicken fillets with salt and pepper. Place a slice of roasted red pepper and Cheddar cheese on top of each fillet. Roll and tie with string them so they don't lose their shape during cooking.
Step 3
Sear the chicken rolls with a knob of clarified butter in a frying pan until golden brown. Place on a tray and bake in the oven at 200C for 20 minutes. Add the white wine at the halfway point.
Step 4
Remove the stems of the Kalettes®, clean and cook them in salted boiling water for around 10 minutes.
Step 5
In the same pan used to fry the chicken, add a knob of butter and saute the baby potatoes and Kalettes® for 2 minutes.
Step 6
Serve the chicken roll with the cooking juice and the potatoes and Kalettes® as a garnish. Enjoy!.