– Chicken Roll with Tomme de Touraine Cheese and Tomato Cream Sauce Tourisme

Ingrédients

Per person

-100 g chicken cutlets

20 g Tomme de Touraine cheese

1/2 slice of bacon

1/2 teaspoon red pesto

a few arugula leaves

20 g pitted black olives (1 to 2)

Fine salt

Freshly ground black pepper

Olive oil for cooking

Vegetarian option with zucchini

-Red cream tomatoe for 6 people

1 bunch of basil or 40 g

100 g olive oil or 4 tablespoons

40 g grated Parmesan

35 g pine nuts

100 g sun-dried or dried tomatoes

Pepper

-Rice

 

Étapes de la recette

Cream Toamtoe
In a food processor, combine the basil, pine nuts, parmesan, pepper, and tomatoes.

Process for about 1 minute, then slowly drizzle in the olive oil.

Process again.

Chicken Rolls
Cut the cheese into thin slices.

Slice the olives into strips.

Cut the cutlets into bite-sized pieces of similar size (3 to 5 pieces per cutlet).

Place them between two sheets of parchment paper, then pound them to flatten them thinly, without breaking them.

Season with salt and pepper.

Spread a little red pesto on each piece.

On each portion, place 1/3 of a slice of bacon, 1 thin slice of cheese, 2 leaves of arugula, and the black olive strips.

Roll up the cutlet so that it covers the filling (like a maki).

Secure the rolls with a toothpick.

Cooking
Pour a drizzle of olive oil into a skillet or onto a griddle. Once the skillet is very hot, sear the rolls on each side, then lower the heat and cook for 4 to 5 minutes.

Keep the rolls warm under aluminum foil until ready to serve.

Serve with flavored rice