Chicken Roll with Roasted Vegetables
Main Dishes • European
Description
Chicken Roll with Roasted Vegetables
Ingredients
- Salad Potatoes 8 pieces
- Skin-On Chicken Breasts 1 piece
- Yellow Beets 4 pieces
- Goat cheese 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
- Ground Dried Garlic to taste
- Spanish onions ½ piece
- Butter to taste
Step-by-Step Guide
Step 1
First, take the chicken breast and cut it into fillets so that you get 4 nice pieces. Take each fillet and pound it with a kitchen mallet to a thickness of about 0.5-1 cm. Season each piece of pounded fillet with salt, pepper, and garlic on both sides. At the beginning of each piece, place grated goat cheese (hard variety), a piece of butter, and herbs to taste (I added cilantro because I love it). Now you can roll each piece into a roll. Place the rolls on a baking sheet greased with olive oil and cover them with foil, baking in the oven at 355°F until cooked through.
Step 2
Meanwhile, peel the potatoes and beets. Cut them into cubes or wedges (as you prefer), slice the onion into half-rings, take all the vegetables and place them on the baking sheet, drizzle with olive oil, season with salt and pepper to taste. If desired, you can drizzle them lightly with balsamic vinegar, but since I didn't have it on hand, I used a bit of Worcestershire sauce (which I love and add wherever I can). Cover the vegetables with foil and bake in the oven until cooked through.
Step 3
When everything is ready, place the vegetables on a plate, add the sliced roll beside them, and enjoy your meal!)
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