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The Philips Chef

Chicken Rolls with sun-dried tomatoes and mozzarella

Chicken Rolls with sun-dried tomatoes and mozzarella

Servings 4 persons, Preparation time 50 minutes,

Ingredients

  • 750g small potatoes, peeled and halved lengthwise
  • salt and pepper
  • 4 single chicken breasts
  • 4 sprigs of basil
  • 4 sun-dried tomatoes
  • 1 tablespoon of tomato oil
  • 1/2 ball of mozzarella, cut in to 4 slices
  • 500g fennel, cleaned and sliced
  • 2 garlic cloves, peeled and sliced
  • 3 tablespoons black olives

Directions

  • Place the sprigs of basil (keep leaves) into the Flavour Booster
  • Cling wrap the chicken breasts and batter until flat.In the center of each breast, place 2 leafs of basil, 1 sun-dried tomato and 1 slice of mozzarella. Season with salt and pepper, roll tightly into a crescent shape and secure with a cocktail pick.
  • After 15 min, place the chicken rolls in basket 4, along with drip tray 5 under basket 6 so the chicken rolls steam with the potatoes.
  • After 10 min, add fennel and garlic to steaming basket 2, placed along with drip tray under basket 4. Steam with the rest of the food for the remaining 5 minutes.
  • Mix the potatoes, fennel and olives and basil in a bowl. Serve with chicken rolls which have been coated with oil and cut into pieces.
Chicken Rolls with sun-dried tomatoes and mozzarella