Name: Mini Chicken Roulades with Potato And Rocket Salad
Ingredients: 6 Baby new potatoes; 2 sm Chicken breasts; skin and fillets; ; removed; 50 g Goat's cheese; without rind; 8 Sun-dried tomatoes in oil; 1 bn Fresh basil; 1 Garlic clove; 2 tb Sun-dried tomato paste; 1 tb Balsamic vinegar; 150 ml Chicken stock; 2 tb Double cream; Salt and black pepper; 1 tb Olive oil; 2 Spring onions; 1 60 grams bag gourmet salad

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Sami	Can’t, Cook, Won’t, Cook	1	servings

INGREDIENTS

6		Baby new potatoes
2	sm	Chicken breasts; skin and fillets
		; removed
50	g	Goat's cheese; without rind
8		Sun-dried tomatoes in oil
1	bn	Fresh basil
1		Garlic clove
2	tb	Sun-dried tomato paste
1	tb	Balsamic vinegar
150	ml	Chicken stock
2	tb	Double cream
		Salt and black pepper
1	tb	Olive oil
2		Spring onions
1		60 grams bag gourmet salad

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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