Chicken Rolls with Dijon Mustard
Main Dishes | Yugoslavian cuisine
⏳ Time
40 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Chicken Rolls with Dijon Mustard
Ingredients
- Chicken fillet - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Prosciutto - 4 slices
- Parmesan Cheese - 4 slices
- Asparagus - 12 pieces
- Carrot - 1 piece
- Olive Oil - 1 tablespoon
- Orange Bell Peppers - 1 piece
- Wheat Flour - 1.1 oz
- Butter - 1.1 oz
- Chicken Broth - 8 fl oz
- Dijon Mustard - 1 tablespoon
- Passata Tomato Sauce - 1 tablespoon
- Citrus Zest Mix - 1 teaspoon
- Sugar - to taste
- Chopped Sage Leaves - 1 tablespoon
Step by Step guide
Step 1
Cut the fillet lengthwise. Slightly pound it to create an even surface for rolling.
Step 2
Cut the carrot and pepper into long strips, the length of the asparagus. Boil the carrot in salted water for 5–7 minutes. Add the asparagus to the boiling water and blanch for another 2 minutes. Drain the water and cool.
Step 3
Lay the fillet on a work surface, season with salt and pepper, place a slice of cheese, a slice of prosciutto, 3 stalks of asparagus, and a few slices of carrot and pepper at the edge of each chicken fillet. Roll it up.
Step 4
Heat 15 ml of olive oil in a skillet and place the rolls seam side down in the hot skillet. Season with salt and pepper. Sear on each side until golden brown and cooked through. Transfer the rolls to serving plates.
Step 5
In the same skillet, add 30 g of flour and 30 g of butter and sauté until golden brown. Add the chicken broth, tomato paste, Dijon mustard, and a pinch of sugar. Bring the mixture to a boil and remove from heat. Add the lemon zest and parsley.
Step 6
Pour the sauce over the chicken rolls.
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