Chicken Rolls with Crunchy Vegetables

Brown balsamic vinegar cream Spheres

4 pers

45 min

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LIST OF INGREDIENTS

Chicken rolls

4 thin chicken fillets

1 zucchini

1 carrot

½ red bell pepper

½ yellow bell pepper

1 tblsp olive oil

Salt

Freshly ground black pepper

10 ml chicken stock

To finish

Brown balsamic vinegar cream Spheres

Red currants

Microgreens

Step 1

To prepare the vegetables

Cut the zucchini, carrot and bell peppers into thin strips. Sauté them for 3 to 4 minutes in a little olive oil so they remain slightly crisp. Season with salt and freshly ground black pepper, then set aside.

Step 2

To prepare the rolls

Lightly flatten the chicken fillets and season them. Spread a thin layer of vegetables over each fillet, then roll tightly. Tie each roll with kitchen string to secure during cooking.

Sear in olive oil until golden. Add the chicken stock, cover and cook over low heat for about 15 minutes.

Step 3

Assembly

Remove the string and slice the rolls. Arrange them in the center of the plates with the vegetables and a little of the cooking juices.

Step 4

Finish

Add the Brown balsamic vinegar cream Spheres, a few fresh red currants and some microgreens.

Serve immediately.

Chicken Rolls with Crunchy Vegetables

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