Chicken rolls with olives
4 servings
60 minutes
Chicken rolls with olives are an elegant dish of European cuisine that captivates with its delicate taste and aroma. Thinly beaten chicken breast fillet serves as the perfect base for a filling of pickled olives, parsley, and butter, creating a harmonious blend of salty, fresh, and creamy notes. Baked to a golden crust, the rolls remain juicy, and their rich flavor is complemented by exquisite olive oil. These rolls are ideal for festive dinners or cozy family gatherings and easily pair with vegetables or light sauces. The simplicity of preparation makes this dish accessible even for beginners, while its sophisticated appearance adorns any table.
1
Preheat the oven to 200 degrees.
2
Remember half of the olives and chop them finely. Mix in a bowl with parsley and butter (the olives should be marinated in oil. They are usually sold in glass jars or airtight bags and are significantly more expensive than regular ones in tin cans).
- Pitted black olives in oil: 120 g
- Parsley: 80 g
- Butter: 140 g
3
Place the chicken breasts between two sheets of plastic wrap or paper and gently pound with a meat mallet or rolling pin.
4
Spread the mixture of olives, oil, and parsley evenly over the beaten chicken breasts, roll them up, and secure with cocktail sticks or toothpicks. Culinary thread can also be used for better securing.
- Pitted black olives in oil: 120 g
- Parsley: 80 g
- Butter: 140 g
- Chicken breast fillet: 4 pieces
5
Place the rolls in a baking dish, drizzle with olive oil from the olive container, and bake in the oven for 45–55 minutes, or until the meat is tender and clear juices run out when pierced.
- Olive oil: 2 tablespoons
6
Remove the rolls from the oven and take out the cocktail sticks and thread. Slice them and serve on warmed plates, garnished with the remaining olives.
- Pitted black olives in oil: 120 g
