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🍽️ Chicken Skewers with Mashed Potatoes and Broad Beans

925 kcal · 30 min · 4 servings

Chicken Skewers with Mashed Potatoes and Broad Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly and remove any eyes.
  2. 2. Boil the potatoes in salted water for about 20 minutes until tender.
  3. 3. Drain the cooking water and let the potatoes steam dry for a moment.
  4. 4. Rinse the spring onions and cut them into coarse pieces.
  5. 5. Finely chop the spring onions together with the almonds in a blender or food processor.
  6. 6. Peel the cooked potatoes.
  7. 7. Mash the potatoes finely using a potato masher.
  8. 8. Stir in about 50 milliliters of olive oil until the mixture is creamy.
  9. 9. Season the mash with lemon juice, salt, and pepper to taste.
  10. 10. Rinse the chicken breast fillets and pat them dry with kitchen paper.
  11. 11. Pound the fillets slightly to make them evenly thin.
  12. 12. Spread the prepared potato cream over each fillet.
  13. 13. Place a piece of pancetta (cured pork belly) on each fillet.
  14. 14. Place a sage leaf on top of the pancetta.
  15. 15. Roll the meat tightly starting from the wide side.
  16. 16. Cut each roll into three equal pieces.
  17. 17. Thread the meat pieces onto wooden or metal skewers.
  18. 18. Cook the broad beans in salted water for about 8 minutes.
  19. 19. Drain the beans and season them with salt and pepper.
  20. 20. Drizzle 1 to 2 tablespoons of oil over the beans.
  21. 21. Rinse the parsley and pick off the leaves.
  22. 22. Toss the parsley leaves into the broad beans.
  23. 23. Fry the chicken rolls in hot oil, turning occasionally, for about 8 minutes until cooked through.
  24. 24. Serve the chicken skewers together with the broad beans.

Nutrition per serving