Chicken roulades in green sauce

Chicken roulades filled with feta cheese and parsley in a fresh pea sauce.

Chicken roulades in green sauce
Print Recipe
Chicken roulades filled with feta cheese and parsley in a fresh pea sauce.
Servings
4 servings
Cook Time
40 minutes
Servings
4 servings
Cook Time
40 minutes
Chicken roulades in green sauce
Print Recipe
Chicken roulades filled with feta cheese and parsley in a fresh pea sauce.
Servings
4 servings
Cook Time
40 minutes
Servings
4 servings
Cook Time
40 minutes
Ingredients
  • 4 chicken fillets
  • 100 gram feta cheese mozzarella works also
  • ½ cup fresh flat leaf parsley chopped
  • salt & pepper
GREEN SAUCE
  • 1.3 cup chicken stock
  • ½ cup heavy cream / double cream
  • 125 gram green peas
  • 20 gram baby spinach
  • 1 bunch fresh flat leaf parsley
  • 1 tsp lemon zest grated
  • 1 clove garlic grated
Servings: servings
Instructions
  1. Preheat the oven for 200℃ or 390F.
  2. Cut the fillets in two pieces so you get two fillets out of 1 and place them between plastic film and pound them with a flat item so they get about 5-7 mm thickness. Do that to all the fillets.
  3. Crumble the feta cheese in a bowl and mix with the chopped parsley. Divide the mixture on top of the fillets and roll them in to roulades. Secure the ends with toothpicks. Season with salt and pepper.
  4. Heat up some oil in a frying pan and fry the roulades all over until they get a golden color. Put them in a oven safe pan and cook them in the middle of the oven for about 15 minutes until they are fully cooked.
  5. In the same frying pan used for the chicken pour over chicken stock and cream and scrape up all the goodness from the chicken.
  6. In a mixer/food blender put the peas, spinach, parsley and the stock/cream. Blend for 5 minutes until smooth.
  7. Pour the sauce back into the pan and let it simmer adding the lemon zest and garlic. Season with salt and pepper to taste.
  8. Put the roulades in the pan and garnish with pea sprouts. Serve with boiled potatoes.

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