Chicken breast Caprese

Name: Chicken breast Caprese
Total time: 60 min
Yield: 8 portions
Ingredients: big chicken breast (about 250 g); mozzarella; dried tomatoes; basil pesto; parmesan cheese, grated; bread crumbs; salt, pepper, italian herbs; mozzarella, grated

Duration: 1 h

Difficulty: medium

Tags:

alcohol-free

Caprese is the Italian term for a preparation of tomato, mozzarella, basil and olive oil, whose origins, according to the name, lie on the island of Capri. The most common preparation is the classic ‘tomato and mozzarella’, often served beautifully layered on a plate or platter. It also works well to gratinate meat or vegetables with tomato and mozzarella, which is exactly what we did. However, we stuffed a chicken breast with tomato, mozzarella and basil pesto and then cooked it in the oven. The result is a delicious and juicy chicken roulade!

Ingredients for

For the chicken breast roulade

4 big chicken breast (about 250 g)

250 g mozzarella

200 g dried tomatoes

100 g basil pesto

10 g parmesan cheese, grated

10 g bread crumbs

salt, pepper, italian herbs

100 g mozzarella, grated

Preparation

Total time: 1 h

Prepare the roulade

Preheat the oven to 170°C fan oven. Pat the chicken breast dry. Cut the mozzarella into sticks.

Drain the sun-dried tomatoes, leave to drain briefly and blend finely with the Multi Chopper II. Mix the pesto with the grated Parmesan and breadcrumbs.

Now slice the chicken breasts with a butterfly cut. Proceed as follows: Lay the chicken breasts flat on a board and then cut into them from the side just below the top. Finish the cut just before cutting through the meat, so that a kind of lid can now be folded to the side, but is still firmly attached to the rest of the piece. If possible, do the same again with the thicker part of the chicken breast so that the meat can be folded open at the end so that the final shape resembles classic roulade meat. Finally, season the meat lightly with salt, pepper and Italian herbs.

Now alternately apply a layer of tomato mixture, then a strip of mozzarella and then a layer of pesto to the individual roulades and repeat this until the meat is about 2/3 full.

Now carefully roll up the meat and secure with a roulade ribbon or toothpicks.

Sear the roulades on all sides, then place in the Terra Nova tin and sprinkle with the grated mozzarella.

Cook the roulades in the preheated oven for 20 minutes and then serve with a side dish of your choice.