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Ingredients
Chicken Roll-Ups with Dandelion Salad
- Ingredients
- 2 Chicken breasts
- 1 shallot
- 1 Red Bell pepper
- 2 scallions
- 2 Tbsps chopped parsley
- Juice and zest of half lemons
- 2 Tbsps Pesto
- 150 milliliters (approximately 5 1/4 ounces) white wine
- 150 milliliters (approximately 5 1/4 ounces) Chicken broth
- 4 Tbsps olive oil
- 2 Tbsps White balsamic vinegar
- salt
- freshly ground peppers
- 1 handful colorful Lettuce (Eg dandelions, radicchio)
Rinse the chicken breasts, pat dry, and cut each in half lengthwise. Place the chicken between 2 sheets of plastic wrap and flatten to about 14-inch thickness, spread with pesto and roll up. Secure with toothpicks.
Peel and chop the shallot.
Rinse peppers, halve, remove the seeds and the white ribs and dice finely.
Rinse, clean and thinly slice the scallions.
Heat 2 tablespoons of oil in a skillet and add the shallots, scallions and bell pepper and sauté until the pepper is crisp-tender. Add the white wine and let boil down slightly. Add the broth and place the chicken rolls in the pan. Cover and simmer over low heat until the chicken is cooked through, about 20 minutes. Add the parsley and season with salt and pepper.
Rinse and spin dry the lettuce and tear into bite-size pieces. Toss the lettuce with the remaining oil and balsamic vinegar and season with salt. Serve the chicken and sauce with the salad.