Boil the potatoes 20 minutes in a pan with water and one tablespoon of salt. Leave to cool and then peel them.
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.
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.
Remove the stems of the Kalettes®, clean and cook them in salted boiling water for around 10 minutes.
In the same pan used to fry the chicken, add a knob of butter and saute the baby potatoes and Kalettes® for 2 minutes.
Serve the chicken roll with the cooking juice and the potatoes and Kalettes® as a garnish. Enjoy!.