Ingredients

The following ingredients have 2 Servings
  • 2 Chicken breasts (each approx 140 g)
  • 0.5 Tbsp Pine nuts
  • 1 shallot (finely chopped)
  • 4 sun-dried tomatoes (in oil)
  • 3 Tbsps olive oil
  • 0.5 Tbsp grated Parmesan
  • salt
  • peppers
  • 1 pinch paprika
  • 3 firm tomatoes (thickly sliced)
  • 1 small zucchini (sliced)
  • 1 small onion (sliced)
  • 1 clove garlic cloves (crushed)
  • 0.25 cup chicken stock
  • 0.5 Tbsp chopped marjoram
  • marjoram

Instruction

  • For the roulades: flatten the chicken breasts with a heavy rolling pin.
  • Toast the pine nuts in a dry frying pan fry until golden. Set aside to cool.
  • Mix together the shallot, tomatoes, 1 1/2 tablespoons olive oil and Parmesan cheese. Season to taste with salt and pepper.
  • Spoon the mixture onto the chicken breasts and roll up. Secure with a skewer or wooden cocktail sticks. Season the chicken with salt and pepper and sprinkle with a little paprika.
  • Heat the remaining oil in a frying pan and brown the chicken roulades on both sides. Add the vegetables to the pan and cook for 2-3 minutes until lightly browned. Pour in the stock and add the marjoram, cover and cook for about 10 minutes until the chicken is cooked through and the vegetables are tender.
  • Place the roulades on serving plates with the vegetables and garnish with marjoram.