Potato rolls stuffed with chicken are a delicious and nutritious dish that offers a tasty way to enjoy these two foods. The preparation of this recipe is simple and the end result is really satisfying.
Rolls made with potatoes and stuffed with chicken are a great option for a complete and tasty meal for lunch or dinner. You can finish the meal with a simple salad. The combination of soft potatoes and succulent chicken makes this dish irresistible. Feel free to try this recipe and delight your palate with potato and chicken rolls.
Ingredients :
- 200g (7 oz) chicken breast, diced
- 4 medium potatoes
- 300g (10.5 oz) light semi-soft cheese (such as Galbanino or mild Cheddar)
- 200g (7 oz) canned chopped tomatoes
- 40g (1/3 cup) all-purpose flour
- 3 large eggs
- 3 red bell peppers, sliced into strips
- 1 onion, sliced
- 1 onion, finely chopped
- 20ml (1.5 tbsp) extra virgin olive oil
- 1 bunch spring onions (scallions), finely chopped
- 2 tsp salt
- 2 tsp smoked paprika
- 1 tsp Italian seasoning
- ½ tsp black pepper
- A few tablespoons of extra virgin olive oil for cooking
How to make Potato Rolls stuffed with Chicken:
- To begin, peel the potatoes and grate them. Place them in a bowl and cover them with water, mixing well. Keep them aside while you prepare the other ingredients.
- Take an onion and slice it, then cut a bell bell pepper into strips and chop the spring green onions. Put everything in a bowl and mix well.
- Now squeeze the potatoes and put them in a clean container. Add the vegetables and a teaspoon of salt, mixing with your hands. Add the flour, pepper and eggs, kneading until soft and firm.
- Prepare a drip pan by lining it with baking paper and grease it with evo oil. Spread the mixture on the drip pan, leveling it, and bake at 200°C (390°F) for 30 minutes.
- While the roulade base bakes in the oven, prepare the chicken filling. In a nonstick skillet, pour in some evo oil and add the diced chicken breast. Stir well and let it brown.
- Add the chopped onion, paprika and a teaspoon of salt. Mix well and then incorporate the canned tomatoes. Mix the ingredients well and season with the herbs. Turn off the heat and transfer the chicken to a clean bowl.
- Add 250 grams of grated galbanino to the chicken and stir with a spoon to bind the ingredients together.
- Turn out the base of your rolls and divide it into six equal slices. Turn the slice inside out and stuff each with a spoonful of chicken filling. Then roll up the base to form a roulade and lay them as you go on a baking sheet lined with parchment paper.
- Garnish the surface of the rolls with the remaining 50 g of grated galbanino cheese and bake again at 200°C (390°F) for 15 minutes.
Once ready, sprinkle the potato rolls with chopped parsley and enjoy this delicious dish.
Bon Appetit!
