This is a great recipe for the weekend when you are looking for something a little tastier to satisfy your cravings. There’s lots of flexibility in this recipe if you want to mix things up; why not replace the potatoes with sweet potato mash or replace the carrots with your favourite vegetables.
- 1 large chicken breast (boneless and skinless)
- 1 tablespoon of sun-dried tomato pesto (I used Sacla brand)
- 1 handful of breadcrumbs
- Kerrygold butter
- 1 slice of prosciutto ham
- 2 medium sized potatoes
- 1 handful of sliced carrots
- Extra virgin olive oil
- Salt and pepper
- Butterfly the chicken breast and then lightly beat with a rolling pin to thin it out. (see video below on how to butterfly a chicken breast)
- In a bowl add the tablespoon of sun-dried tomato pesto to the breadcrumbs and mix thoroughly with a fork.
- Take the slice of prosciutto and lay it on top of the chicken breast. Now add the breadcrumbs and sun-dried tomato mix on top of the prosciutto. Spread it evenly covering the whole area of the chicken breast.
- Now roll the breast up from one side to another creating the roulade. You can use toothpicks to hold it together if you need.
- Drizzle a little extra virgin olive oil on a baking dish and place the chicken roulade on it.
- Pre heat the oven to 180 degrees and then cook the chicken roulade for 30-40 minutes. Make sure the breast is cooked through (time will depend on your oven).
- Peel the potatoes and steam or boil them until they are fully cooked.
- Put the potatoes in a suitable bowl/saucepan and mash. Add a little milk and season with salt and pepper then finish mashing them.
- Put a knob of Kerrygold butter in a pan and turn to medium-high heat.
- Add the sliced carrots and cook until they soften.
Serve the chicken roulade, the carrots and potatoes on a warm plate and enjoy!
*I wanted some extra tasty potatoes so I chopped up some bacon and cooked it on the pan then mixed through the potatoes – just remember this will add about 60-80 calories to the meal.