Chicken Roulades with Wild Herbs Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 handfuls nettles, fresh tips
- 1 handful ground elder, fresh young
- 1 handful dandelions, fresh young leaves
- 200 g feta cheese, or white cow`s milk cheese
- 2 large chicken fillet (s)
- 2 pinches fennel seeds
- 2 pinches pepper, Szechuan
- 0.5 teaspoon ½ sea salt
- 1 onion (s)
- Oil, for frying
- 0.5 tablespoon ½ peanut butter
- 100 g cream cheese
- 1 cup vegetable broth
- salt and pepper
- sugar
- spring onion (noun)
Print Recipe
Pin Recipe Instructions
- Wash and dab the chicken fillet, about 300 g heavy fillets and 1 cm thick / high.
- For the filling:
- Mix nettles, groundgrass and dandelions, blanched, roughly chopped, finely chopped feta / white cheese (cubes) and spices such as fennel seeds, Szechuan pepper and sea salt. Spread over the two fillets and roll them up. Fix with a needle or thread, or wrap, salt and pepper and fry in oil.
- The spices were ground in a mortar and mixed in beforehand. Maybe add a little oil here.
- Bake the fried roulades in the oven for about 20-25 minutes.
- During this time the sauce is made. To do this, peel the onion and cut into small rings, caramelize with salt and sugar. Deglaze the whole thing with the cup of vegetable stock. Mix in the peanut butter, add the cream cheese and season with salt and pepper. Bring everything to the boil briefly, then fold in the spring onions cut into rolls.
- Put everything on a plate and serve the dish with parsley potatoes as a side dish. Or another side dish like rice.
- If you like, you can also try the whole thing with spinach instead of the wild herbs. You can also use frozen spinach for this.
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