Chicken rolls with sorrel

Пилешко роле с лапад 1024x684 Chicken rolls with sorrel

Chicken rolls with sorrel


500 to 600 g of chicken breast
1 bunch of sorrel
3 sprigs of flat leaf mint
½ teaspoon dry flat leaf mint
3 tablespoons chopped parsley
1 stalk of spring onion
1 mozzarella ball

40 g of grated cheese
½ teaspoon dry flat leaf mint
2 tablespoons of sliced blanched almonds


Rinse and remove the stem from the sorrel, then cut into thin strips. Chop the onion, flat mint and parsley. Stew the greens in a drizzle of olive oil in a lidded saucepan. Season with salt, pepper, and dry mint. As they soften and decrease in volume, remove from the heat. Add the mozzarella in small cubes.

Rinse the chicken fillets under cold water, tap dry and thin it first with a sharp knife and then by pounding with a meat tenderizer. In the end, you should have a large and not very thick schnitzel. Do the same with the other pieces of chicken breast. Rub with salt and pepper. Toss with olive oil. Then, spread a 1/3 of the cooked sorrel over each fillet. Roll up and tie like a bundle with baking thread. Place the rolls in a baking dish. Drizzle with olive oil. Finally, sprinkle with grated cheese, slivered almonds and mint (dry or fresh).

Bake in a preheated oven at 200°C for about 30 minutes. Serve with a garnish of your choice.

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