Grilled Chicken Roulade with Salad and Corn on the Cob
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Ingredients
- For the salad
- 150 grams mixed Lettuce (such as frisee, lamb's lettuce, romaine)
- 250 grams Cherry tomatoes (red and yellow)
- For the roulades
- 100 grams fresh, baby Spinach
- 4 Chicken breasts (for cooking, about 150 grams or 5 ounces)
- freshly cracked peppers
- 6 Tbsps cream cheese
- 1 scoop Mozzarella (about 125 grams or 4 ounces)
- 4 sundried, marinated Tomatoes (jarred)
- also
- 4 Tbsps white balsamic vinegar
- 2 Tbsps olive oil
- 3 Tbsps Vegetable broth
- 4 Tbsps melted butter
Preparation steps
Shuck and rinse corn on the cob. Bring a pot full of water to a boil, add salt, sugar and the corn. Reduce heat and simmer approximately 15 minutes, remove and drain.
Rinse the mixed lettuce, shake dry and tear into bite sized pieces. Rinse the cherry tomatoes, pat dry and cut in half. Mix with salad leaves and spread onto 4 plates.
Rinse the spinach and dry.
Rinse the chicken breasts, pat dry and cut along length (butterfly). Flatten the cutlets until uniform thickness using a meat mallet. Season with salt and pepper, sprinkle with cheese and top with spinach. Drain the mozzarella, cut into small cubes and spread on the spinach. Drain the tomatoes, cut into strips and lay onto the rolls. Roll the chicken tightly, tie with kitchen string or hold together with toothpicks. Cook around 15 minutes on a hot barbeque grill,. Remove the kitchen string and cut the rolls into pieces. Rub the corn lightly with oil and place on hot grill. Cook, turning occasionally, about 10 minutes.
Mix the vinegar with the oil and the broth mix and add to the salad.
Brush the grilled corn on the cob with butter, sprinkle with salt and serve with the rolls and salad.
