Chicken roulade baked in potato crust
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ingredients
500 g chicken breast mozzarella tomatoes spinach leaf onion salt ground black pepper
Potato mash:
800 g potatoes 2 pcs egg 100 g grated cheese (eidam, cheddar…) salt
step
A somewhat unusual way of meat roulade, but delicious.
1.
Cook the eggs, drain, add the eggs and grated cheese. Use a mortar and pestle to mash, do not use a blender. The porridge must be thick. Add salt to taste. Prepare the spinach – sauté the onion in the oil, add the fresh spinach and sauté very briefly, season with salt and pepper. Leave to cool. Slice the chicken breasts, pat dry, salt and pepper to taste. Pour hot water over the tomatoes and peel them after a while. Slice the mozzarella. Spread the cooled porridge on a plate and spread the food foil on it, then the spinach, chicken slices, mozzarella and tomatoes.
2.
Use the cling film to wrap the roll and place it in the freezer for about 15-20 minutes. We do this to make it easier to handle.
3.
Remove the foil from the frozen roll. Spread a layer of breadcrumbs on a board and roll the roll in it. Transfer to a baking tray.
4.
Bake the roll, covered, for about 50 minutes at 200°C. Uncover, sprinkle with cheese and bake.
5.
Serve with vegetable salad.
