Chicken Herb Roll with Vegetables
Chicken herb roll with vegetables is a recipe featuring fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 chicken breast fillets (about 130 g each)
- 100 g flat parsley
- 2 handfuls chervil
- 2 bunches small carrots (with greens)
- 150 g sugar snap peas
- 200 g green asparagus
- 300 g turnip
- Salt
- Pepper (freshly ground)
- 500 ml vegetable broth
Instructions
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1.
Wash the chicken breast fillets and pat dry with paper towels. Wash, shake off excess water, and chop the herbs. Peel the carrots leaving a bit of green on them. Wash and trim the sugar snap peas. Wash the asparagus, peel the lower part, cut off about 2 cm at the bottom, then break into pieces. Peel the turnip.
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2.
Flatten the chicken breast fillets with a meat mallet. Lay a large piece of plastic wrap on the work surface and sprinkle about half of the herbs over it. Place the chicken on top, season with salt and pepper, and sprinkle the remaining herbs. Using the plastic wrap, roll tightly around the herbs and twist the excess ends to secure. Wrap the resulting chicken roll firmly in aluminum foil.
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3.
Bring plenty of water to a boil in a wide pot or roasting pan and cook the wrapped chicken roll covered over low heat for 25–30 minutes, until it feels firm when pressed.
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4.
Meanwhile bring the vegetable broth to a boil. Cook asparagus, carrots, and turnip in it for about 5 minutes. Add the sugar snap peas and simmer for another 3 minutes.
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5.
Drain the vegetables in a colander and arrange them as a bed on plates. Remove the chicken roll from the foil and slice into portions. Distribute over the vegetables and serve immediately.
