Quick Chicken Roulade with Potato Salad
By chef Leonhard Wenzel
A simple chicken roulade prepared in no time, complemented by a classic potato salad. A great tip for a stress-free festive menu.
- 40 min
- total
- Medium
- level
10 min prep · 30 min cook
What you will need
-
Chicken Breast 1 pcs -
Potatoes 200 g -
Ham 1 slice -
Mozzarella 0.5 pcs -
Green Peas 50 g
-
Pickles 1 pcs -
Red Onion 0.5 pcs -
Mayonnaise 0.5 tbsp -
Yogurt 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🍗✨
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Cut the potatoes. Peel the potatoes and cut them into smaller pieces.
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Cook the potatoes. Cook the potatoes in salted water over low heat for about 15 minutes until tender.
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Cut the onion. Peel the onion and cut it into small dice.
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Cut the mozzarella. Cut the mozzarella into thin slices.
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Prepare the chicken breasts. Slice the chicken breasts horizontally and pound them into thinner cutlets.
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Fill and roll the meat. Season the meat with salt and pepper, fill it with ham and mozzarella, roll it up, and tie it tightly.
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Fry and finish the meat. Brown the rolls in a pan over medium heat for about 3 minutes on each side until golden, then finish them in the oven at 180 C for about 10-15 minutes.
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Cook the peas. Cook the peas in boiling salted water for about 1 minute so they stay crisp.
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Cut the cucumber. Cut the cucumber into small dice.
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Mix the salad. Combine the cooled potatoes with the peas, onion, cucumber, yogurt, and mayonnaise to make the salad.
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Serve. Remove the chicken roulade from the oven, slice it, and serve with the salad 🍽️✨
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