18 May Tomato Cream Chicken Roulade
Ingredients
- 8 chicket filets
- 2 egg whites
- 100 g cream
- 200 g semi-dried tomatoes
- 2 red, 2 yellow and 2 green peppers
- 2 zucchini
- 300 g pasta
- Salt and pepper
- 6 dl Tomato Cream DELINO
Instructions
- Stuffing: Cut 2 chicken fillets into pieces and mix them fine, add the egg white and cream, season with salt and pepper. Add the semi-dried tomatoes.
- Roulade: Slice the remaining chicken breasts and place on aluminum foil. Place the filling on top and roll it. Cook for 30min. at 100 ° C in the oven or combi steamer. Adjust the cooking time to the thickness of the roulade and make sure that the roulade is fully cooked.
- Cut the vegetables into brunoise and sauté them in olive oil. Cook the pasta and mix it with the vegetables and the Delino Tomato Cream. Arrange the dish.
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