Summary

Ingredients

• 4 chicken breast fillet (s)
• 250 g white mushrooms
• 800 g potato (s)
• 2 bell peppers, red or yellow
• 400 g carrot (s)
• Salt water
• 400 ml vegetable stock
• Herbal cream cheese
• Sambal Oelek
• salt and pepper
• garlic
• possibly tomato (s)

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Instructions

1. First, pound a chicken breast fillet for the roulade flat with the meat tenderizer (I always put the chicken breast fillet in a freezer bag and then pound it flat).
2. Spread some sambal oelek and herbal cream cheese on the chicken breast. Cut a mushroom into slices and place on the meat. Then roll it up into a roulade and pin it. Do the same with the remaining chicken breast fillets.
3. Then peel the potatoes and cut them into cubes. Put the roulade and potatoes in an oven dish. Dice the peppers and mushrooms and place in the oven dish.
4. Season everything with salt, pepper and garlic, add the vegetable stock and cook in the oven at approx. 180 ° C for 30 - 40 minutes. In the meantime, peel the carrots and cook them in salted water.