Baked Chicken and Potato Roulades are a perfect recipe for those who like quick dishes and this is a main course with a side dish that needs to be baked together. If you are short on time it is a quick dish for dinner and with nice crispy Baked Potatoes that you will serve together without waiting too long. The ingredients you need to use are few and you probably already have them all at home.
Ingredients :
For the Potatoes:
- 500g (1 lb) potatoes
- 1 tablespoon rosemary
- 1 tablespoon Parmesan cheese
For the Chicken Rolls:
- 500g (1 lb) chicken breast, thinly sliced
- 80g (3 oz) cooked ham
- 80g (3 oz) smoked provola cheese (or smoked mozzarella/provolone)
For the Coating:
- Extra virgin olive oil, as needed
- 60g (½ cup) breadcrumbs
- 1 teaspoon rosemary
- 1 tablespoon grated cheese (such as Parmesan)
- 1 garlic clove
How to make baked Chicken and Potato Roulades:
- Prepare the breadcrumbs by putting the breadcrumbs, Parmesan cheese, minced garlic and rosemary in a dish, mix everything very well.
- Take the chicken slices and brush them lightly with a little oil then coat them in the breadcrumbs.
- Lay them out on the work surface and put a slice of cooked ham on top, the slices of provolone cheese and roll them up.
- Let’s cut the rolls into thirds and place them on a plate, let them rest in the freezer for 20 minutes.
- Prepare the potatoes by peeling them, cutting them into not-too-small squares and boiling them for about 10 minutes.
- Let’s drain them and let them cool, then put them in the baking dish and bake them 20 minutes at 200°C (390°F) ventilated.
- Take the potatoes and turn them with a spoon then add the rolls and a drizzle of oil, bake at 200°C (390°F) for about 20 minutes then serve.
Bon Appétit!
