Chicken rolls with sun-dried tomatoes, asparagus and arugula
6 servings
60 minutes
Chicken rolls with sun-dried tomatoes, asparagus, and arugula are an exquisite dish of European cuisine that combines the tenderness of chicken fillet, the sweet-sour taste of sun-dried tomatoes, the fresh crunchy texture of asparagus, and the spiciness of arugula. This recipe is inspired by Mediterranean traditions that use natural ingredients to enhance the flavor of meat. The baked rolls absorb the aromas of spices and olive oil, gaining softness and richness. Perfect for a romantic dinner or festive table, pairing well with light wine and fresh vegetables. The simplicity of preparation makes it accessible even for novice cooks, while its elegant presentation impresses guests.
1
Preheat the oven to 180 degrees.
2
Wash the chicken fillet, dry it, and pound it flat.
3
Grease the fillet with poultry spices, salt, and pepper.
- Poultry spice blend: to taste
4
In the center of the fillet, place coarsely chopped sun-dried tomato, one asparagus stalk without the foot, a bit of arugula, and a couple of slices of thinly sliced champignon.
- Sun-dried tomatoes in olive oil: 100 g
- Baby green asparagus: 100 g
- Rocket (arugula): 1 bunch
- Button mushrooms: 3 pieces
5
Wrap in a roll, secure with a toothpick.
6
Sprinkle the rolls with olive oil, place in a dish, and bake for 25-30 minutes until the meat is cooked.