New filled chicken roll version with grilled pointed peppers and a black olive paste. Good in combination with the earlier posted risotto with grilled peppers and feta!

35 minutes
Average
0 – 5 euro pp

Ingredients for 2 pers.:

  • 2 thin chicken fillets
  • 1 pointed pepper
  • 1 jar of black olives without the seeds
  • olive oil
  • 1 red onion
  • fresh parsley
  • 1 lemon
  • pepper

How to prepare it:

Grilling the pointed pepper in the oven will give them a better taste and will make it easier to peel of the skin. For this you need to grill the pointed pepper for 20 minutes in the oven. Sprinkle some olive oil on top. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven, Have them cool down a bit so that you won’t burn your fingers.

Slowly peel the skin of the pointed pepper. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut it into bigger pieces.

Drain down the fluid from the olives and put them in a jar that you use when using your blender. Mash the olives in your blender until it forms a nice and soft paste. Peel, trim and fine slice the onion. Chop the parsley. Grate the skin of the lemon. Add the onion, parsley, lemon skin and pepper to the olive paste. Stir well. Add a bit of olive oil to make the spread a bit smoother.

Lay the chicken fillet on your countertop. Season both sides with some salt and pepper. Lay a piece of the pointed pepper on top of the fillet and grease some olive paste on top. Roll up the fillet and use some kitchen rope to close it off.

Put a baking pan on the stove, add a bit of butter, just to make the chicken a bit juicy. Bake the rolls for about 5 minutes, make sure that all the sides are fried.  Put the rolls in an oven dish and put them in the oven for 8 – 10 minutes (depending on the thickness of the fillets). Take them out of the oven, remove the ropes and serve the chicken! Enjoy!