Mozzarella and Pesto Roulades with Roasted Potatoes
Nutrition per serving
| Calories | 806 kcal |
| Protein | 66.2 g |
| Carbs | 26 g |
| Fats | 47.6 g |
| Saturated Fat | 12.3 g |
| Monounsaturated Fat | 19.6 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 3.5 g |
| Fiber | 3.3 g |
| Sodium | 597 mg |
Ingredients
| New Potatoes | |
| Onion | |
| Chicken Breast | |
| Pesto (Basil) | |
| Mozzarella Cheese (whole milk) | |
| Arugula (Rocket) | |
| Olive Oil |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Slice potatoes into quarters with the skin on.
3. Peel/chop the onion into 3cm squares.
4. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book. Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.
5. Slice the mozzarella into strips.
Cooking Instructions
1. Place the potato/onions in a bowl with a tbsp of olive oil and a pinch of salt (optional) and pepper. Gently mix to coat and evenly layer onto a baking tray. Cook in the oven near the top for about 15-20 minutes until the potatoes are tender and crispy around the edges. (Shake the tray half-way through cooking time to evenly cook).
1. Place the potato/onions in a bowl with a tbsp of olive oil and a pinch of salt (optional) and pepper. Gently mix to coat and evenly layer onto a baking tray. Cook in the oven near the top for about 15-20 minutes until the potatoes are tender and crispy around the edges. (Shake the tray half-way through cooking time to evenly cook).
2. To prepare the chicken, spread 1 ½ tbsp of pesto over the chicken breast and lay the mozzarella strips along one edge of the chicken. Roll the chicken up (like a taco) from the end with the mozzarella and secure with a cocktail stick.
3. In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt (optional) and pepper over the chicken and place the seamed part into the pan to sear. Cook the chicken for about 4-5 minutes, turning until golden brown all over.
4. Lower the oven heat to 180°C, transfer the chicken to a baking tray and cook near the top of the oven for about 10 minutes. Remove from the oven once cooked and set aside to rest for a few minutes before serving.
5. Toss the rocket with the potatoes/onions before serving with the chicken.