1
Flatten the chicken using a meat mallet until it reaches an even thickness. Season with salt, pepper, and herbs.
Chicken Roll
Parmesan Cream, Chestnuts & Roasted Pumpkin
Second coursesAn elegant and comforting main course where the delicacy of chicken meets the warm flavors of autumn.
-
Medium
-
40 minutes
-
30 minutes
-
4 persons
Ingredients
Ingredients for 4
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Chicken breast800 g
-
Sweet provola cheese400 g
-
Cooked ham400 g
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Parmesan cheese100 g
-
Chestnuts100 g
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Pumpkin500 g
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Cream200 ml
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Fresh herbsq.b
-
White wine:q.b
-
Waterq.b
-
Saltq.b
-
Pepperq.b
Preparation
Phase 1:
Chicken & Pumpkin
2
Arrange the cooked ham and provola evenly over the chicken.
3
Roll the chicken tightly into a log shape and tie it with kitchen twine.
4
Sear the roll in a pan with a drizzle of olive oil until evenly golden.
5
Cut the pumpkin into cubes and add it to the pan with the chicken. Deglaze with white wine.
6
Transfer the pan to the Lhov oven and finish cooking at 200°C (390°F) for 10 minutes.
Phase 2:
Chestnuts & Parmesan Cream
1
Score the chestnuts and boil them in water for 20 minutes. Drain, peel, and set aside.
2
Place the grated Parmesan and water into a small saucepan.
3
Cook over low heat using the Lhov warming program. Stir continuously until you obtain a smooth, thick cream. Turn off the heat and set aside.
Phase 3:
Plating
1
Remove the chicken roll from the oven, let it rest slightly, then slice it.
2
Crumble the chestnuts onto the base of the serving plate.
3
Arrange the chicken slices with the roasted pumpkin.
4
Finish with the Parmesan cream, spreading it evenly over the dish, and serve.
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