Recipe
Chicken breast roulade with raw ham and peas
medium
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
1574 kJ / 375 kcal (Per person)
Ingredients
- Carbohydrates10 g
- Sugar2 g
- Fat13 g
- Protein54 g
Allergens
- alcohol
- lactose
- pulse
Cooking Equipment
- » Wooden skewers or long toothpicks
- » Meat tenderiser or small saucepan
- » Cling film
Ingredients
- »4 chicken breasts
- »8 slices of raw ham
- »8 sage leaves
- »1 tbsp butter
- »1 tbsp extra virgin olive oil
- »1/2 dl dry white wine
- »1 dl instant chicken stock prepare
- »200 g frozen peas
- » Salt and pepper
Preparations
1. Place the chicken breasts on a strip of cling film, cover with a second layer of film.
2. Beat evenly (5 mm thin) with a meat tenderiser or small saucepan.
3. Season with a little salt and pepper as the dry-cured ham is fairly salty.
4. Cover the chicken with two slices of prosciutto and two sage leaves.
5. Roll them up to a roll and fix them with the wooden skewers or toothpicks.
Instructions
1. Heat the butter with the oil at medium heat.
2. Roast the roulades all around until light brown.
3. Then place on a plate.
4. Deglaze with white wine and reduce by half.
5. Add bouillon, frozen peas and the meat.
6. Place the lid on the pan and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
7. Remove the roulades, remove the wooden skewers, cut into slices and arrange on a preheated plate.
8. Reduce the sauce with the peas a little, season with salt and pepper, then pour over the meat.
medium
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
1612 kJ / 385 kcal (Per person)
Ingredients
- Carbohydrates10 g
- Sugar2 g
- Fat13 g
- Protein54 g
Allergens
- alcohol
- lactose
- pulse
Cooking Equipment
- » Wooden skewers or long toothpicks
- » Meat tenderiser or small saucepan
- » Cling film
Ingredients
- »4 chicken breasts Rinse with cold water, then dry with kitchen paper.
- »8 slices of raw ham
- »8 sage leaves
- »1 tbsp butter
- »1 tbsp olive oil for frying
- »1 dl dry white wine
- »1 dl instant chicken stock
- »200 g frozen peas
- » Salt and pepper
Preparations
1. Place the chicken breasts on a strip of cling film, cover with a second layer of film.
2. Beat evenly (5 mm thin) with a meat tenderiser or small saucepan.
3. Season with a little salt and pepper as the dry-cured ham is fairly salty.
4. Cover the chicken with two slices of prosciutto and two sage leaves.
5. Roll them up to a roll and fix them with the wooden skewers or toothpicks.
Instructions
1. Heat the butter with the oil at medium heat.
2. Roast the roulades all around until light brown.
3. Then place on a plate.
4. Deglaze with white wine and reduce by half.
5. Add bouillon, frozen peas and the meat.
6. Close the lid and cook under pressure on setting 1 for 12 minutes.
7. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
8. At the end of the cooking time press lightly on the pressure indicator stem until no more steam escapes.
Serving
Remove the roulades, remove the wooden skewers, cut into slices and arrange on a preheated plate.
Reduce the sauce with the peas a little, season with salt and pepper, then pour over the meat.
Hint: Serve with saffron risotto.
Origin
Kuhn Rikon
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