Chicken Rolls with Pistachio Filling

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Rolls with Pistachio Filling

Ingredients

Skin-On Chicken Breasts - 2 pieces
Butter - 1.4 oz
Chopped almonds - 2.8 oz
Breadcrumbs - ½ cup
Orange zest - 2 tablespoons
Chopped Sage Leaves - 2 teaspoons
Dijon Mustard - ½ tablespoon
Olive Oil - 1 tablespoon
Orange Bell Peppers - 2 pieces
Onion - ½ piece
Chicken Broth - 1 cup
Champagne Vinegar - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Balsamic Vinegar - 1 tablespoon

Step by Step guide

Step 1

For the chicken breasts with pistachios, prepare the filling. Grind the pistachios in a mortar, mix them with softened butter, breadcrumbs, 1 tablespoon of lime zest, Dijon mustard, and 1 teaspoon of thyme.

Step 2

Make slits with a sharp knife on each chicken breast, open them like a book, cover with plastic wrap, and gently pound with the back of the knife. Remove the wrap, spread the filling in a thin layer. Roll each breast into a roll, then tightly wrap each roll in plastic wrap and tie the ends securely.

Step 3

In a deep pot, bring water to a boil, place the wrapped rolls in and cook on low heat for 25 minutes.

Step 4

For the sauce, roast the bell peppers, peel them, and chop. Heat olive oil in a pan and sauté the onion until translucent. Add the bell pepper and cook for a few more minutes. Pour balsamic and wine vinegar into the pan, add hot broth, remaining zest, and thyme. Cook until almost all the liquid evaporates, then blend until smooth. Strain the sauce through a sieve, season with salt and pepper to taste.