Chicken rolls with pistachio filling
2 servings
60 minutes
Chicken rolls with pistachio filling are a refined dish of Russian cuisine, embodying the harmony of textures and aromas. Tender chicken breasts infused with creamy pistachio filling featuring hints of lime and thyme reveal depth of flavor. Cooking them in film preserves the meat's juiciness. The baked bell pepper transforms into a velvety sauce with notes of balsamic and wine vinegar, adding special charm to the dish. The perfect combination of soft mashed potatoes and fresh vegetables makes the rolls a versatile choice for a festive dinner or cozy family lunch. This recipe inspires culinary experiments, emphasizing the importance of balancing flavors and textures.
1
Prepare the filling for chicken breasts with pistachios. Grind the pistachios in a mortar, mix them with softened butter, breadcrumbs, 1 tablespoon of lime zest, Dijon mustard, and 1 teaspoon of thyme.
- Crushed pistachios: 80 g
- Butter: 40 g
- Breadcrumbs: 0.5 glass
- Lime zest: 2 tablespoons
- Dijon mustard: 0.5 tablespoon
- Chopped fresh thyme: 2 teaspoons
2
Make cuts with a sharp knife on each chicken breast, open them like a book, cover with film, and gently pound with the back of the knife. Remove the film, spread the filling in a thin layer. Roll each breast into a roll, then tightly wrap each roll in plastic wrap and securely tie the ends.
- Chicken breast: 2 pieces
3
In a deep pot, bring water to a boil, add the wrapped rolls, and cook on low heat for 25 minutes.
4
For the sauce, roast the bell peppers, peel them, and chop. Heat olive oil in a pan and sauté the onion until translucent. Add the bell pepper and cook for a few more minutes. Pour in balsamic and wine vinegar, add hot broth, remaining zest, and thyme. Cook until most of the liquid evaporates, then blend. Strain the sauce through a sieve, season with salt and pepper to taste.
- Chicken breast: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 1 glass
- Lime zest: 2 tablespoons
- Chopped fresh thyme: 2 teaspoons
- White wine vinegar: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Red sweet pepper: 2 pieces
- Onion: 0.5 piece
- Olive oil: 1 tablespoon
5
For serving, remove the chicken breasts from the film and slice them with a sharp knife. Serve with mashed potatoes, vegetables, and a sauce made from bell peppers.