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🍽️ Spicy Chicken Rolls

308 kcal · 30 min · 4 servings

Ingredients

• 300 g green beans (frozen)
• salt
• 500 g waxy potatoes
• 400 g carrots (4 carrots)
• 240 g parsley root (3 parsley roots)
• 50 g onions (1 onion)
• 200 ml classic vegetable broth
• 300 g chicken breast fillets (2 chicken breast fillets)
• 3 tsp tomato paste
• cayenne pepper
• 15 g honey (1 tbsp)
• 1 tbsp rapeseed oil
• 1 bunch flat-leaf parsley
• 0.5 bunch chives
• pepper
• 40 g sour cream (2 tbsp)

Instructions

1. 1. Put the frozen beans into a pot of boiling salted water.
2. 2. Cook the beans covered on low heat for 5 minutes.
3. 3. Drain the beans and rinse them under cold water to stop the cooking process.
4. 4. Let the beans drain and cool down completely.
5. 5. Peel the potatoes and wash them thoroughly.
6. 6. Cut the potatoes into small cubes.
7. 7. Wash the carrots and the parsley roots.
8. 8. Peel the carrots and the parsley roots.
9. 9. Cut the carrots and the parsley roots into small cubes as well.
10. 10. Peel the onion.
11. 11. Halve the onion and cut it into cubes.
12. 12. Carefully remove the cooled bean kernels from their pods.
13. 13. Pour the vegetable broth into a pot and bring it to a boil.
14. 14. Add the onion cubes, carrots, potatoes, and parsley roots to the broth.
15. 15. Simmer the vegetables covered on low heat for about 12 minutes.
16. 16. Rinse the chicken breast fillets under running water.
17. 17. Pat the fillets dry with a kitchen towel.
18. 18. Cut each fillet into 4 thin slices.
19. 19. Mix the tomato paste with cayenne pepper, honey, and salt in a small bowl.
20. 20. Coat the chicken fillet slices evenly with the spice mixture.
21. 21. Roll the coated fillet slices tightly.
22. 22. Secure each roll with a toothpick to keep it closed.
23. 23. Heat the rapeseed oil in a non-stick pan.
24. 24. Sear the chicken rolls on all sides.
25. 25. Reduce the heat and cook the rolls through for 8 to 10 minutes.
26. 26. Wash the parsley and chives under running water.
27. 27. Shake the herbs dry.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Set aside some parsley leaves for decoration.
30. 30. Finely chop the rest of the parsley.
31. 31. Cut the chives into fine rings.
32. 32. Fold the bean kernels into the cooked vegetables.
33. 33. Add the chopped parsley and chives to the vegetables.
34. 34. Bring the mixture to a brief boil.
35. 35. Season the vegetables with salt and pepper to taste.
36. 36. Stir the sour cream into the vegetables.
37. 37. Transfer the vegetables to a large platter.
38. 38. Arrange the chicken rolls on top of the vegetables.
39. 39. Garnish the dish with the reserved parsley leaves.

Nutrition per serving

• kcal: 308
• Protein: 27 g · Fett/Fat: 7 g · Carbs: 32 g