Chicken and Pistachio Roulade

Rinse the potatoes, cut into slices and pat dry. Place on a baking pan lined with parchment paper. Drizzle with olive oil. Pick rosemary leaves from sprigs and sprinkle half over the potatoes. Season with salt and pepper. Bake in preheated 200°C (approximately 400°F) oven for about 25 minutes until golden brown.

Rinse the chicken breasts, pat dry and pound lightly to flatten.

Rinse, core and dice 1 apple.

Rinse and chop the celery.

Mix remaining rosemary with celery, diced apple and pistachio. Spread on the chicken breasts and season with salt and pepper. Roll up and secure with a skewer. Season rolls with salt and pepper. Cook in hot sunflower oil until golden brown on all sides. Remove rolls. Deglaze pan with Calvados. Add chicken broth and return rolls to the pan. Cover and cook over low heat for about 15 minutes. Remove the rolls. Simmer the sauce, if necessary, to thicken. Remove pan from heat and stir in cold butter, so that the sauce is slightly thickened. Rinse remaining apple, core and cut into thin wedges. Add to the sauce and let stand until heated through. Season with salt and pepper.