Chicken roulade with roasted pepper

Name: Chicken roulade with roasted pepper
Ingredients: 500 g boneless chicken breast; 1 red capia pepper (150 g); 1 teaspoon salt; 150 g cheese; 3 fresh basil leaves (2 g); 1 large egg; 100 g cornmeal

Meat - Chicken roulade with roasted pepper by Domnica A. - Recipia

Chicken roulade with roasted pepper should be tied up snugly and baked for 30-40 minutes at 150°C. The breast wraps around pepper with cheese and basil, under a cornmeal crust; the first time I made it, the shape didn't turn out perfectly, but I liked the taste. I pound the breast until it's as evenly thick as possible, without thick edges under the crust. Preparation: 20 minutes. Cooking: 40-50 minutes. Total time: 60-70 minutes. Servings: 3. About 540 kcal and 55 g protein per serving.

Ingredients

500 g boneless chicken breast
1 red capia pepper (150 g)
1 teaspoon salt
150 g cheese
3 fresh basil leaves (2 g)
1 large egg
100 g cornmeal

Preparation

1. Roast the red capia pepper over a flame for 10 minutes, turning it until the skin softens and blisters in places. Peel it and remove the seeds. 2. Pound the chicken breast with a meat mallet, sprinkle with 1 teaspoon of salt and spread 25 g of grated cheese over the whole surface. 3. Mix 125 g of grated cheese with the finely chopped basil and fill the pepper. Place it on the breast and roll it up tightly; secure the meat with toothpicks or tie it with kitchen twine. 4. Beat the egg until frothy. Dip the roulade in the egg, then coat it evenly with cornmeal. 5. Place the roulade in a baking dish and bake in an oven preheated to 150°C for 30-40 minutes, until the chicken is cooked through in the center. Serve it hot or cold.

Notes

You can replace the basil with 2 g of fresh thyme, which gives the filling a more earthy aroma. The cheese adds dairy, and the egg goes into the crust. Choose a whole breast, as even in thickness as possible and without deep cuts, since the edges can tear when you pound it. A larger breast makes a thicker roulade and may need the longer end of the baking time; check that it's cooked through in the center. The pepper can slip while you roll it if the breast is flattened until very thin. A wide capia pepper with thick, fleshy walls is easier to fill than a narrow one. As a type of dish, it's like a homemade cordon bleu, except the middle has pepper. Serve the slices with a simple green salad. Cover leftovers and keep them in the fridge for up to 3 days; the roulade slices more neatly when cold and holds its shape.