Chicken breast roulade served with bacon and vegetables

Name: Chicken breast roulade served with bacon and vegetables
Ingredients: 7 slices of bacon; 1 piece of chicken breast; 0.3 mm of ginger; 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 1 piece of parsnip; 1 piece of kiwi; 1 piece of white radish; 1 thin and elongated zucchini; black sesame; aromatic garlic; 1 cup of red wine; 1 onion; 1 carrot; 6 pitted green olives; salt; pepper; oil; rosemary; 4 pieces of scallion; 20 ml of balsamic vinegar; 2 teaspoons of honey; chicken stock. Mashed: 1 parsnip; 2 medium carrots; 150 g of spinach; 3 cubes of butter; liquid cream and milk; salt; pepper

Meat - Chicken breast roulade served with bacon and vegetables by Renata N. - Recipia

Chicken breast roll with bacon and vegetables Discover a delicious recipe for a chicken breast roll, wrapped in crispy bacon and filled with fresh vegetables. This recipe will not only delight your taste buds but will also add a touch of elegance to your table. Perfect for a special dinner, but also for an everyday meal, our roll is a harmonious combination of flavors that will surely impress anyone who tastes it. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Servings: 4 Ingredients For the roll: - 1 chicken breast - 7 slices of bacon - 0.3 mm of fresh ginger - 1 red bell pepper - 1 yellow bell pepper - 1 green bell pepper - 1 piece of parsnip - 1 kiwi - 1 white radish - 1 thin and long zucchini - 1 onion - 1 carrot - 6 pitted green olives - 20 ml of balsamic vinegar - 2 tablespoons of honey - 1 cup of red wine - Salt and pepper to taste - Olive oil - Fresh rosemary - 4 pieces of scallions For the purees: - 1 parsnip - 2 medium carrots - 150 g of spinach (fresh or frozen) - 3 cubes of butter - Liquid cream and milk - Salt and pepper - 1 teaspoon of sugar - A pinch of curry - 1 clove of garlic For the sauce: - 1 red bell pepper - Chicken stock Marinade 1. Start by preparing the marinade. Finely chop 2 cloves of garlic and half of the ginger. 2. In a bowl, combine the garlic, ginger, 1 cup of red wine, balsamic vinegar, honey, salt, and pepper. 3. Add the chopped onion and sliced carrot, mixing well. 4. Add the chicken breast to the marinade, ensuring it is completely covered. You can let the meat marinate for at least 2 hours, but it is ideal to leave it overnight in the fridge to intensify the flavors. Preparing the roll 1. After the chicken breast has marinated, take it out and gently pound it with a meat mallet to thin it evenly. 2. Lay 4 slices of bacon on your work surface and place the chicken breast on top. 3. Sprinkle the remaining ginger, add the sliced bell pepper and parsnip. You can also add a few slices of kiwi for a pleasant contrast. 4. Tightly roll the chicken breast, making sure to keep the filling inside. You can use toothpicks to secure the roll if necessary. Cooking the roll 1. In a skillet, melt a few tablespoons of butter and olive oil over medium heat. 2. Add the roll with the seam side down and fry it on all sides until golden and crispy. 3. Once the roll has a nice color, remove it from the skillet and set it aside. 4. In the same skillet, add the carrot, parsnip, and remaining bell pepper, diced, to gain a delicious aroma. 5. Arrange the vegetables on a baking tray, place the roll on top, and add a little oil and chicken stock. 6. Place the tray in the preheated oven at 180°C and bake for 15-20 minutes. Preparing the purees 1. In the meantime, you can prepare the purees. Boil the parsnip and carrots, peeled and cut into small pieces, until soft. 2. Blend the cooked vegetables with a cube of butter, add milk, salt, and pepper until you achieve a creamy consistency. 3. For the spinach puree, thaw the spinach (if frozen), boil it, then chop it well. 4. In a skillet, melt the butter and add the chopped garlic, then the spinach. Season with salt and pepper to taste. Bell pepper sauce 1. Roast a red bell pepper over an open flame or in the oven until the skin is charred. Peel it and blend it. 2. In a skillet, melt a cube of butter, add the blended bell pepper and chicken stock, allowing it to simmer until it reaches the desired consistency. Plating the dish 1. When the roll is done, take it out of the oven and let it rest for a few minutes. 2. The slices of the roll can be elegantly arranged on a platter. You can use metal rings to form a bed of vegetables on the plate. 3. Decorate with the prepared purees, bell pepper sauce, and a few thin slices of white radish. Serving suggestions This chicken breast roll pairs perfectly with a glass of dry white wine or fresh lemonade. You can also accompany the dish with a crunchy green salad or fresh bread for a complete meal. Tips and useful advice - Make sure the roll is well tied and the filling doesn’t spill out during cooking. - If you don’t have time to marinate the chicken breast, you can season it directly with salt, pepper, and a splash of olive oil. - Use seasonal vegetables for better taste and a more pleasant texture. - You can experiment with other ingredients, such as feta cheese or nuts, to add extra flavor to your roll. Nutritional benefits This chicken breast roll is an excellent source of lean protein, vitamins, and minerals from the vegetables, as well as healthy fats from the oils. It is an ideal choice for those who want to enjoy a healthy and balanced meal without sacrificing taste. I hope you enjoy preparing this recipe and delight your family and friends with a delicious meal! Bon appétit!

Chicken breast roulade served with bacon and vegetables

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