Chicken Pistachio Roll

Ingredients

• 4 chicken breast fillets
• 2 tbsp sunflower oil
• 3 tbsp olive oil
• 2 tbsp butter
• 800 g potatoes
• 2 Apples
• 2 stalks celery
• 50 g pistachios (chopped)
• 2 sprigs Rosemary
• 60 ml Calvados
• 1 tsp Honey
• 150 ml chicken broth
• Sea salt
• ground pepper

Instructions

1. 1.

   Wash the potatoes, cut into wedges and pat dry. Place on a parchment-lined tray and drizzle with olive oil. Remove rosemary needles and sprinkle half over the potatoes, seasoning with salt and pepper. Bake in a preheated oven at 200°C for about 25 minutes until golden brown.

2. 2.

   Wash the chicken breasts, pat dry and lightly pound flat.

3. 3.

   Wash one apple, quarter it, core it and dice.

4. 4.

   Wash celery, trim and dice small.

5. 5.

   Combine the remaining rosemary needles with diced celery, apple cubes and pistachios. Spread over the chicken breasts, season, roll up, secure with a skewer, season again and sear in hot sunflower oil on all sides. Remove and deglaze the pan with Calvados. Add chicken broth and return the rolls to the pan. Simmer covered over low heat for about 15 minutes. Then remove the meat and reduce the sauce slightly if desired. Take off the heat, stir in cold butter until the sauce becomes lightly creamy.

6. 6.

   Wash a second apple, quarter it, core it and cut into wedges. Add these to the sauce, let sit briefly and season with salt and pepper.

7. 7.

   Arrange potatoes and rolls on warmed plates (remove skewers), add apple wedges and drizzle with sauce before serving.