Chicken roulade with pesto fillings

Ingredients for Chicken roulade with pesto fillings

Instructions for Chicken roulade with pesto fillings

To prepare the Chicken roulade with pesto fillings recipe, please follow these instructions:

Crack a freezer bag. Put a single breast down on the one half a freezer bag and fold it half of the plastic bag over it. Chest tapped gently flat (5 mm). Repeat the processor by the remaining breasts and season accordingly with salt and pepper. Low 6 pieces aluminum foil á 20 x 20 cm. stir about a few tablespoons of pesto with a rasp to it thickens and the oil is easily absorbed. Butter a even layer on each of the udbankede breasts. Let one edge be free at ca. 5 mm. start rolling the rysterne together from the narrow end and put them on alufolien, which is wrapped and tied at the ends. In a deep sautepande hønsebouillonen heated to medium heat. Put the rolled chicken Roulades in the hot broth and pocher them about 20 mins, turn them on and off, for they be marked fixed. Roof rouladerne up and style them aside. The broth is boiled in by strong heat to approx. 250 ml and whip the butter pieces in. By serving rouladerne in 5 mm cut thin slices and serve with the whipped butter chicken broth.