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🍽️ Chicken Breast Rolls with Couscous

737 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 1 shallot
• 1 clove of garlic
• 4 tbsp olive oil
• 1 tsp curry powder
• 250 g couscous (instant)
• salt
• pepper (from the mill)
• 100 ml dry white wine
• 150 ml vegetable broth
• 4 turkey cutlets (approx. 150 g each)
• 1 handful mixed herbs (thyme, parsley, basil)
• 200 g cream cheese
• 1 pinch lemon zest (organic)
• 2 tbsp grated parmesan
• 1 dash lemon juice

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Halve the bell pepper and remove the core.
3. 3. Dice the bell pepper flesh into small cubes.
4. 4. Peel the shallot and the garlic.
5. 5. Finely dice the shallot and the garlic.
6. 6. Heat two tablespoons of oil in a pot.
7. 7. Add the diced bell pepper, shallot, and garlic to the pot.
8. 8. Sauté the vegetables until translucent, but do not let them brown.
9. 9. Stir the curry powder into the vegetables.
10. 10. Add the couscous and stir to combine.
11. 11. Season the mixture with salt and pepper.
12. 12. Pour the wine and vegetable broth into the pot.
13. 13. Let the couscous swell on low heat for a few minutes.
14. 14. Finally, adjust the seasoning of the couscous mixture with salt and pepper.
15. 15. Rinse the chicken cutlets briefly.
16. 16. Pat the cutlets dry with a kitchen towel.
17. 17. Pound the cutlets flat until they are thin.
18. 18. Wash the fresh herbs.
19. 19. Shake the herbs dry.
20. 20. Pluck the leaves from the stems.
21. 21. Finely chop the herbs.
22. 22. Set aside some thyme sprigs for garnish.
23. 23. Mix the chopped herbs with the cream cheese.
24. 24. Add the lemon zest to the herb cream cheese mixture.
25. 25. Stir in the grated Parmesan cheese.
26. 26. Season the filling with salt, lemon juice, and pepper.
27. 27. Spread the herb cream cheese mixture evenly over the chicken cutlets.
28. 28. Roll up the cutlets tightly.
29. 29. Secure the rolls with toothpicks and kitchen twine.
30. 30. Heat the remaining oil in a frying pan.
31. 31. Fry the rolls on all sides until golden brown.
32. 32. Pour a little water into the pan.
33. 33. Cover the pan.
34. 34. Let the rolls cook on low heat for five to six minutes.
35. 35. Plate the couscous.
36. 36. Slice the chicken rolls.
37. 37. Remove the toothpicks and kitchen twine from the slices.
38. 38. Place the roll slices on top of the couscous.
39. 39. Garnish the dish with the reserved thyme sprigs.
40. 40. Serve the dish warm.

Nutrition per serving

• kcal: 737
• Protein: 64 g · Fett/Fat: 31 g · Carbs: 47 g