Mini Chicken Roulades With Potato And Rocket Salad

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180c/350f/Gas 5.  1 Boil the potatoes in a small
pan of salted, boiling water for 12-15  minutes until tender.  2 Put
the chicken breasts in a small plastic bag or between two  sheets of
clingfilm and bash with a rolling pin or meat hammer, until  flattened
to 1/2cm thick. Remove from the wrapping and halve  lengthways.  3 Turn
over the board and wash your hands. Finely chop half the  quantity of
the tomatoes and place in the bowl with the goat's  cheese, seasoning
and a handful of shredded basil. Mash together with  a fork.  4 Heat 2
tbsp oil from the tomatoes in a non-stick frying pan. Spread  the
cheese mixture on each piece of chicken, roll up and secure with  a
cocktail stick.  5 Place the chicken in the frying pan. Seal the meat
on each side and  place on a baking sheet in the oven for 10 minutes.
6 For the Sauce: Heat 1 tbsp tomato oil in a small pan. Crush the
garlic and fry until softened.  7 Chop the remaining sun-dried tomatoes
and add to the pan. Stir in  the tomato paste, vinegar and stock, and
leave to simmer for 2-3  minutes.  8 For the Salad Vinaigrette: Combine
2 tbsp olive oil with 1 tbsp  balsamic vinegar. Season and mix well.  9
Slice the spring onions diagonally and mix with the salad leaves.
Season the sauce and stir in the cream. Leave on a low heat until
ready to serve.  10 Drain the potatoes and rinse in cold water. Slice
in half and mix  with the green salad. Pour over the vinaigrette and
toss.  11 Take the chicken out of the oven and remove the cocktail
sticks.  Place on a serving plate with the salad. Pour the sauce over
the  chicken and garnish with basil.  Converted by MC_Buster.  Recipe
by: Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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