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Plated meal

Feta and Sundried Tomato Stuffed Chicken Rollatini with Rosemary New Potatoes & Asparagus

  • Gluten Free
  • Keto
  • Meat
  • Italian
  • Contains Dairy
  • Chicken

Chicken rollatini is a popular dish made with thin strips of chicken rolled with cheese and baked.

  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Preheat the oven to 200C.

  • 1.0 min

    Halve the new potatoes.

  • 2.0 min

    Place the new potatoes in the boiling water and par-boil.

  • 2.5 min

    Finely chop the sundried tomatoes.

  • 3.0 min

    Place the chicken breasts on a chopping board and flatten with a rolling pin to make it thinner.

  • 3.5 min

    Place feta cheese and sundried tomatoes atop the breast.

  • 4.5 min

    Roll up the chicken breast and hold in place the seal with a toothpick or skewer.

  • 5.5 min

    Heat 1/2 of the olive oil in the frying pan, over medium-high heat.

  • 6.5 min

    Add the chicken rollatinis and seal the outside of the chicken by turning until most of the chicken is browned on the ouside.

  • 8.5 min

    Drain the new potatoes.

  • 9.0 min

    Place the new potatoes and whole garlic cloves on a baking tray, drizzle with a little olive oil.

  • 9.5 min

    Sprinkle with fresh rosemary and season with salt and pepper. Place in the oven.

  • 10.0 min

    Place the chicken on a baking tray (lined with baking paper) and put in the oven.

  • 14.0 min

    In the same frying pan used to cook the chicken, heat over low heat.

  • 14.5 min

    Add the pesto and cream and stir until the sauce thickens slightly.

  • 17.0 min

    In another pan, heat the remaining olive oil.

  • 18.0 min

    Add the asparagus and season with salt and pepper. Cook until tender.

  • 20.0 min

    When the chicken is cooked remove the chicken and potatoes from the oven.

  • 20.5 min

    Slice the chicken into thick slices.

  • 21.0 min

    Distribute the asparagus and roasted new potatoes among the serving plates.

  • 22.0 min

    Add the pesto cream sauce to the plate and place the chicken rollatinis in the sauce.

  • Ingredients

    Olive Oil

    4 tablespoon per person

    Giant Asparagus

    Salt Flakes

    Fresh Rosemary

    Garlic

    New Potatoes

    halved

    Cream

    Basil Pesto

    Sun-Dried Tomatoes

    Feta Cheese

    Chicken Breast

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