Stuffed Chicken Rolls with Pasta

Stuffed Chicken Rolls with Pasta

Succulent chicken breast stuffed with mushrooms. Served along a hot plate of creamy pasta.
Ingredients :
For the chicken:
-> 4 large boneless chicken breasts
-> 1 Tbsp double cream
-> 1/2 Tbsp chopped chives
-> 1/2 garlic clove, chopped
-> 2 Tbsp chopped brown mushrooms
-> 1 Tbsp vegetable oil
-> 1/2 Tbsp red onion, finely diced
-> 1/2 Tbsp tomato de seeded and finely diced
-> 30 g butter

For the pasta:
-> 110 g dried pappardelle pasta
-> 1 Tbsp olive oil
-> 1/2 flat mushroom, diced
-> Dash of white wine
-> 85 ml thick cream
-> 1/2 chicken stock cube
-> 1 tsp mustard
-> 2 handfuls of fresh parsley, chopped

Method :

-> Preheat the oven to 220 C / 425 F / Gas 7.

For the chicken rolls:

-> Remove the fillets from 2 chicken breasts and place them in a food processor with the cream, chives and garlic and some salt and pepper and blitz until almost smooth.

-> Heat the vegetable oil in a small frying pan and saute the onion, mushroom and tomato with a little more salt and pepper for 1 to 2 minutes.

-> Allow to cool and then add this mixture to the chicken in the food processor and blitz again to mix.

-> Slice down one side of each breast and open them up like a book. Fill the inside of each one with the blitzed filling mixture and close up again.

-> Take two pieces of foil and fold them to double thickness and generously butter one side.

-> Sprinkle salt and pepper and place one piece of chicken in the center of each piece of foil. Wrap up tightly, twisting the ends.

-> Place a dry frying pan on a high heat and place the rolls of chicken inside.

-> Place a lid on the pan and cook for 5 minutes, rolling from time to time.

-> Transfer to the oven and roast for 9 minutes.

-> Allow to rest before slicing off the ends, unwrapping the foil and cutting the rolls into slices.

Stuffed Chicken Rolls with Pasta
For the pasta:

-> Cook the pasta in boiling salted water according to the packet instructions and drain well.

-> Heat a little oil in a frying pan and saute the mushrooms for 4-5 minutes until golden.

-> Add the wine, cream and stock and simmer for 2-3 minutes. Stir in the mustard. Pour the sauce over the pasta.

-> Serve the pasta on one side of each plate with the sliced chicken rolls on the other.

-> Garnish with herbs and eat at once.

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