Chicken Roulade Skewers
7,9 / 10
ready in 36 min.
- 3 bunches fresh Fresh herbs (e. g. sorrel, sage, mint etc, leaves torn off)
- 0.333 cup whole almonds
- ¼ cup olive oil
- 2 tablespoons Parmesan (grated)
- 1 teaspoon lemon juice
- 8 Chicken breasts (approx. 120 g each)
- 8 slices Pancetta
- 1.333 cups Scamorza (or mozzarella, finely sliced)
- 3 tablespoons olive oil
Place the herbs and the almonds in a blender and mix well, adding the oil, to make a creamy pesto. Stir in the Parmesan and season with salt, ground black pepper and lemon juice.
Tenderise the chicken with a meat mallet and cover the flattened fillets with the pancetta. Spread with the pesto and place the cheese on top. Roll up the chicken from the longest side and cut into 3-4 slices. Stick the rolls onto wooden skewers.
Fry in hot oil for around 6 minutes, turning often. Serve with fresh herbs.