Chicken Rolls with Calabrian Pesto and Lemon Mashed Potatoes
Juicy chicken rolls with a spicy pesto filling in a creamy sauce
These chicken rolls with Calabrian pesto are stuffed with Parma ham, mozzarella, and basil, and braised in a creamy pesto-cream sauce.
A delicate lemon mashed potato serves as a fresh, well-balanced side dish.
Ingredients
For the chicken rolls:
190 g ORO di Parma Pesto Calabrese (1 jar)
6 slices of Parma ham (about 90 g)
125 g buffalo mozzarella
6 fresh basil leaves
30 ml vegetable oil
30 g butter
2 garlic cloves, finely chopped
200 ml chicken stock
2 sprigs of rosemary
100 g cream cheese
200 ml cream
5 g cornstarch
20 ml water
Salt
Pepper
For the potato-lemon purée:
1,500 g floury potatoes
80 g butter
200 ml milk
Zest of ½ organic lemon
Salt
Pepper
Step 1 : Boiling Potatoes
Peel the potatoes, cut them into evenly sized pieces, and boil them in plenty of salted water for about 30 minutes until tender.
Step 2 : Prepare the chicken rolls
Cut the chicken breast fillets in half lengthwise to make 6 thin cutlets. Spread about 1 teaspoon of ORO di Parma Pesto Calabrese on each cutlet.
Top each with a basil leaf, some shredded mozzarella, and a slice of Parma ham. Then roll them up tightly and secure with toothpicks.
Tip
Lightly season the roulades with salt and pepper before searing them. Since the Parma ham and pesto are already flavorful, use salt sparingly.
Step 3 : Sear the roulades
Heat the oil in a large oven-safe skillet. Brown the chicken rolls on all sides until golden brown.
Add the butter and garlic and sauté briefly.
Step 4 : How to Make Creamy Pesto Sauce
Deglaze with chicken stock and add the rosemary sprigs. Stir in the cream, cream cheese, and 2 tablespoons of ORO di Parma Pesto Calabrese.
Season to taste with salt and pepper.
Mix the cornstarch with water until smooth and add it to the sauce. Bring to a brief boil until the sauce thickens slightly.
Step 5 : Finish cooking in the oven
Pour the sauce over the chicken rolls. Place the skillet or baking dish in the preheated oven and cook at 180 °C (top and bottom heat) for about 20 minutes.
Remove the rosemary sprigs before serving.
Tip
The internal temperature of the chicken should reach at least 72 °C.
Step 6 : How to Make Lemon Mashed Potatoes
Drain the potatoes and let them steam off briefly. Mash them with butter and warm milk.
Season to taste with salt, pepper, and lemon zest.
Step 7 : Serving
Spoon the potato-lemon purée onto plates. Place the chicken rolls on top or next to it and serve with a generous amount of the creamy pesto sauce.
Ingredients
For the chicken rolls:
190 g ORO di Parma Pesto Calabrese (1 jar)
6 slices of Parma ham (about 90 g)
125 g buffalo mozzarella
6 fresh basil leaves
30 ml vegetable oil
30 g butter
2 garlic cloves, finely chopped
200 ml chicken stock
2 sprigs of rosemary
100 g cream cheese
200 ml cream
5 g cornstarch
20 ml water
Salt
Pepper
For the potato-lemon purée:
1,500 g floury potatoes
80 g butter
200 ml milk
Zest of ½ organic lemon
Salt
Pepper
