Chicken Roulade with Mixed Vegetables and Pan Fried Potatoes

Name: Chicken Roulade with Mixed Vegetables and Pan Fried Potatoes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 2
Cuisine: German, European
Ingredients: 1 carrot, thinly cut into sticks; 2 chicken breast halves; 1 green bell pepper, cored, seeded and thinly sliced; 2 Idaho potatoes, sliced 1/8-inch thick; 2 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil, plus 1/2 cup olive oil, divided; 1 red bell pepper, cored, seeded and thinly sliced

Chicken Roulade with Mixed Vegetables and Pan Fried Potatoes might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 30g of protein, 10g of fat, and a total of 399 calories. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 2. This recipe from Foodnetwork requires carrot, chicken breast halves, bell pepper, and kosher salt and pepper. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, you might also like recipes such as Pan Cai (King-Sized Bowl of Mixed Vegetables), Ken Hom's Stir Fried Mixed Vegetables, and Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

With a meat mallet, pound chicken breast halves until thin. Put each half on a large piece of plastic wrap and season chicken with salt and pepper, to taste.

Ingredients you will need

Chicken Breast Halves

Salt And Pepper

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

In a saute pan over medium heat, heat 1 tablespoon oil and saute the vegetables until tender. Divide the vegetables in half and arrange in center of each chicken breast.

Ingredients you will need

Chicken Breast

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Roll each chicken into a log and wrap tightly in the plastic wrap. Tie the ends of the wrap into a knot. Cover the bottom of a shallow baking dish with water and add the chicken.

Ingredients you will need

Whole Chicken

Water

Roll

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Bake until cooked through, about 20 to 30 minutes.

Equipment you will use

Oven

Meanwhile, heat a large saute pan over medium-high heat, add the remaining 1/2 cup of olive oil. When the oil is hot add the potatoes and fry until golden brown.

Ingredients you will need

Olive Oil

Potato

Cooking Oil

Equipment you will use

Frying Pan

Remove from the oil to paper towels to drain. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Paper Towels

Remove the chicken from the oven to a cutting board. Discard the plastic wrap and slice. Arrange the potatoes on serving plates and top with the chicken.

Ingredients you will need

Potato

Whole Chicken

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Oven

Equipment

Ingredients

Servings:

carrot, thinly cut into sticks 2

chicken breast halves 1

green bell pepper, cored, seeded and thinly sliced 2

Idaho potatoes, sliced 1/8-inch thick 2servings

Kosher salt and freshly ground black pepper 1Tbsp

olive oil, plus 1/2 cup olive oil, divided 1

red bell pepper, cored, seeded and thinly sliced

Recommended wine: Riesling, Dornfelder

Riesling and Dornfelder are my top picks for Rouladen. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Weingut Schneider Niederhauser Hermannshohle Riesling Trocken with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Weingut Schneider Niederhauser Hermannshohle Riesling Trocken

Smoky aromas lead into a palate that’s incredibly silky, salty and articulate; cherry blossom and scree in ultra hi-def; a delicate nip of chile-thread on the finish doesn’t obtrude on the cool breezy complexity. I don’t remember a better vintage of this wine.