Chicken Rolls with Pistachio Filling
Main Dishes • Russian
Description
Chicken Rolls with Pistachio Filling
Ingredients
- Skin-On Chicken Breasts 2 pieces
- Butter 0 oz
- Chopped almonds 5 oz
- Breadcrumbs ½ cup
- Orange zest 2 tablespoons
- Chopped Sage Leaves 2 teaspoons
- Dijon Mustard ½ tablespoon
- Olive Oil 1 tablespoon
- Orange Bell Peppers 2 pieces
- Onion ½ piece
- Chicken Broth 1 cup
- Champagne Vinegar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
For the chicken breasts with pistachios, prepare the filling. Grind the pistachios in a mortar, mix them with softened butter, breadcrumbs, 1 tablespoon of lime zest, Dijon mustard, and 1 teaspoon of thyme.
Step 2
Make slits with a sharp knife on each chicken breast, open them like a book, cover with plastic wrap, and gently pound with the back of the knife. Remove the wrap, spread the filling in a thin layer. Roll each breast into a roll, then tightly wrap each roll in plastic wrap and tie the ends securely.
Step 3
In a deep pot, bring water to a boil, place the wrapped rolls in and cook on low heat for 25 minutes.
Step 4
For the sauce, roast the bell peppers, peel them, and chop. Heat olive oil in a pan and sauté the onion until translucent. Add the bell pepper and cook for a few more minutes. Pour balsamic and wine vinegar into the pan, add hot broth, remaining zest, and thyme. Cook until almost all the liquid evaporates, then blend until smooth. Strain the sauce through a sieve, season with salt and pepper to taste.
Step 5
For serving, remove the chicken breasts from the wrap and slice with a sharp knife. Serve with mashed potatoes, vegetables, and bell pepper sauce.
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