Intelligent Chicken Rolls with Pesto and Sun-Dried Tomatoes with Roasted Root Vegetables - photo 1
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Intelligent Chicken Rolls with Pesto and Sun-Dried Tomatoes with Roasted Root Vegetables

Pikantne Main Dishes Lunches Dishes for Special Occasions 75 min Medium 11 wyświetleń ~52.01 PLN - (0)
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Description

This dish is the essence of smart cooking – elegant, full of flavor, and incredibly practical. Juicy chicken breast rolls, stuffed with aromatic basil pesto and sweet sun-dried tomatoes, wrapped in thin slices of Prosciutto ham, which creates a crispy coating during baking and protects the meat from drying out. The entire dish is baked on one tray with a bouquet of root vegetables – sweet carrots, potatoes, and slightly spicy parsnips, which caramelize in the oven, bringing out their natural sweetness. This dish not only looks stunning on the plate, with a beautiful green-red cross-section of the roll, but it is also perfectly balanced. It is an ideal example of how to combine simplicity in preparation with a restaurant-quality effect. It can be prepared in advance, and the leftover roasted vegetables can be used the next day for a salad or creamy soup, aligning with the idea of a kitchen that thinks for you.

Ingredients (14)

Servings:
4
  • Chicken breast 800 g
  • Green pesto 8 łyżek
  • Sun-dried tomatoes in oil 80 g
  • Prosciutto ham 8 plaster
  • Potatoes 4 szt.
  • Carrot 5 szt.
  • Parsnip 300 g
  • Garlic 4 ząbki
  • Extra virgin olive oil 0.3 łyżek
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 4 szczypty
  • Dried thyme 2 łyżeczki
  • ✨ Opcjonalne
  • Fresh basil 0.5 pęczek
  • Parmesan cheese 30 g
💰 Szacowany koszt dania: ~52.01 PLN (13.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Wash and peel the potatoes, carrots, and parsnip thoroughly. Cut the vegetables into equal, fairly large pieces - quarter the potatoes, and cut the carrots and parsnip into sticks about 5-6 cm long and 2 cm thick. Equal pieces will ensure that everything cooks at the same time.

Ingredients: Potatoes, Carrot, Parsnip
Use a large, standard baking tray. Line it with parchment paper, which will make cleaning up later much easier. A 'Y' type (vertical) peeler works best for peeling vegetables.
2

Transfer the chopped vegetables to a large bowl. Crush the garlic cloves with the flat side of a knife, but do not peel them - this way they will roast sweetly and won't burn. Add the garlic to the vegetables. Drizzle everything with two tablespoons of olive oil, sprinkle with salt, freshly ground pepper, and dried thyme. Mix thoroughly with your hands, ensuring that each piece of vegetable is coated with a thin layer of oil and spices.

Ingredients: Potatoes, Carrot, Parsnip, Garlic, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony, Dried thyme
Mixing by hand is the most effective. Make sure the spices are evenly distributed. Unpeeled, roasted garlic becomes creamy and sweet – after roasting, you can squeeze it out of the skin directly onto the plate.
3

Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet. Place the sheet in the preheated oven on the middle rack and bake for about 15 minutes. During this time, you will prepare the rolls.

It is crucial that the vegetables do not lie on top of each other. If they are too crowded, they will start to steam instead of roast and will not achieve a crispy skin. If you have too many vegetables, use two trays.

Preparation of chicken rolls

4

Place each chicken breast on a cutting board. With a sharp knife, cut it lengthwise in half, but not all the way through, creating a so-called 'butterfly'. Open the meat like a book. Cover it with a piece of plastic wrap or parchment paper and gently pound it with a meat mallet (smooth side) to a uniform thickness of about 0.5-1 cm.

Ingredients: Chicken breast
Use a separate cutting board for meat to avoid cross-contamination. Pounding the meat from the center outwards prevents it from tearing. The goal is to even out the thickness, not to make the thinnest cutlet possible. If you don't have a meat mallet, you can use a heavy skillet or a rolling pin.
5

Pound the meat fillets and season both sides with salt and pepper. On the inner side of each breast, spread about 2 tablespoons of pesto evenly, leaving about a 1 cm margin along one of the longer edges. On the layer of pesto, place 2-3 sun-dried tomatoes, drained of oil and cut into strips.

Ingredients: Chicken breast, Green pesto, Sun-dried tomatoes in oil, Sea salt, Pieprz czarny świeżo mielony
Don't overdo it with the filling, as it will make rolling difficult and may leak during baking. Leaving a free margin will help 'seal' the roll at the end.
6

Start rolling the roulade from the longer side, towards the side with the remaining margin. Roll tightly, like a sponge cake roll, trying to keep the filling inside. Repeat the process with the remaining chicken breasts.

Ingredients: Chicken breast
A tight roll is key to keeping the roulade's shape during baking. You can help yourself by gently folding the sides inwards at the beginning of the rolling process.
7

On a board, lay out two slices of Prosciutto ham so that they slightly overlap, creating a wider strip. In the center of the ham, place the rolled chicken fillet (seam side down) and tightly wrap it in the ham. The ham should adhere to the meat and help maintain its shape.

Ingredients: Prosciutto ham
Ham not only adds flavor but also acts as a natural casing that prevents the chicken from drying out. Placing the roll seam side down on the ham, and then on the pan and baking sheet, will prevent it from unraveling.

Baking and Finishing

8

In a large skillet, heat the remaining 2 tablespoons of oil over medium-high heat. When the oil is hot (it should shimmer slightly), carefully place the rolls in the skillet, starting with the seam side down. Fry for about 2-3 minutes on each side, until the ham becomes golden and crispy. The goal is just to brown the outside; the chicken does not need to be cooked through.

Ingredients: Extra virgin olive oil
Use kitchen tongs to turn the rolls to avoid burns and damage to the ham casing. Searing seals the pores in the meat, which keeps the juices inside, making the dish juicier.
9

Remove the baking tray with the roasted vegetables from the oven. Make space on it by moving the vegetables to the sides and place the seared rolls in between them. Put the tray back in the oven and bake everything together for another 20-25 minutes, until the chicken is fully cooked (the internal temperature should be 74°C), and the vegetables are soft and slightly caramelized.

The most reliable way to check if the chicken is done is to use a meat thermometer. If you don't have one, pierce the roll in the thickest part – the juices that flow out should be clear, not pink.
10

After baking, remove the tray from the oven. Transfer the rolls to a cutting board and loosely cover them with aluminum foil. Let them 'rest' for 5-10 minutes. This step is extremely important as it allows the juices inside the meat to distribute evenly, ensuring juiciness.

Do not skip this step! Cutting the meat right after taking it out of the oven will cause all the valuable juices to run out onto the board, and the meat will be dry. While the chicken is resting, the vegetables on the tray will stay warm.
11

After resting, slice each roll into thick pieces (about 2 cm thick) using a sharp knife. On the plates, arrange a portion of roasted vegetables. On top, place a few slices of the roll, showcasing its colorful center. Optionally, sprinkle everything with freshly grated Parmesan and garnish with fresh basil leaves. Serve immediately.

Ingredients: Parmesan cheese, Fresh basil
Use a serrated knife or a very sharp chef's knife to slice the rolls without crushing them. This presentation makes a simple dish look like it’s from an elegant restaurant.

Fun Fact

💡

Roulades (fr. 'roulade') are a culinary technique popular throughout Europe, involving the rolling of filling in a piece of meat or vegetables. The Italian version, called 'involtini', often uses veal or chicken, and popular fillings include cheeses, hams, and herbs, just like in our recipe!

Best for

Elegancki obiad w tygodniu Kolacja z przyjaciółmi Niedzielny posiłek Danie na specjalną okazję

Tips

🍽️ Serving

The dish is complete on its own, but it can be enhanced with a light arugula salad with lemon vinaigrette, which will add freshness and balance the richness of flavors. You can also serve a simple yogurt-herb sauce made with Greek yogurt, garlic, and dill.

🥡 Storage

Store any leftover rolls and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and heat in an oven preheated to 160°C for 15-20 minutes. Avoid the microwave, as it can dry out the chicken. Leftover roasted vegetables can be blended with broth for a creamy soup or added to a lunch salad.

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