Chicken Breasts with Black Forest Ham and Pea Purée
Pea purée doesn't have to be just an ordinary side dish – with rosemary and lemon zest it turns into a velvety treat. Chicken breasts wrapped in Black Forest ham and scented with basil go perfectly with it. Add a few fried courgette slices and a hearty dinner is served.
Prep: 30 min
Servings: 4
Energy: 185 kcal per serving
Method
01.
Heat 2 tbsp of sunflower oil in a saucepan and fry the finely chopped onion and the sliced garlic. Add the root vegetables cut into cubes and fry for about 5 minutes. Then add 1 sprig of rosemary, the drained yellow split peas and pour in the prepared chicken stock. Season with pepper and salt and cook for 20-25 minutes until soft, topping up with chicken stock as needed. Put the cooked mixture into a blender, add the grated lemon zest and blend. Stir in 2 tbsp of olive oil and blend again. Finally, season with salt and pepper, add a little more chicken stock if needed and blend one last time.
02.
Season the washed and dried chicken breasts with pepper and salt on both sides. Place 2 basil leaves on each piece of meat and wrap in 2 slices of Black Forest ham. To stop them from unrolling, pierce them several times with a skewer. Sear the prepared chicken breasts on both sides in a pan in hot sunflower oil (about 2 tbsp), together with 3 sprigs of fresh rosemary. Place the seared roulades in a roasting tin and bake in an oven preheated to 160 °C for 8-10 minutes.
03.
Cut the ends off both sides of the courgette and slice it into thicker rounds. Season the slices with pepper and salt and fry them on both sides in a pan in hot olive oil (about 2 tbsp).
04.
First put the pea purée on a plate, followed by the fried courgette slices and a halved meat roulade from which you have removed the skewer. Finally, drizzle everything with olive oil.
