Chicken Pesto Roll-Ups Recipe - Easy Stuffed Chicken (June 2019).
Great main course for a delicious autumn meal: turkey roast with pesto filling. It's easy with this recipe.
FOR 6 PORTIONS
For the roast:
- 2 cloves of garlic
- 600g onions
- 2 tablespoons butter
- 1.2 kg turkey breast (to cut into a roll roast)
- 3 tablespoons green pesto (glass)
- 1 tbsp oil
- 400 ml poultry stock
- 1 bay leaf
For the lenses:$config[ads_text] not found
- 1 clove of garlic
- 300 g of red lentils
- 2 tablespoons oil
- 300 ml vegetable stock
- 150 g of whipped cream
- Peel of 1/2 organic lemon
- 1 pomegranate
- 2 stems of parsley
Peel 1 garlic and onions. Finely dice the onions, cut the rest into slices. Finely chop garlic. Heat 1 tbsp butter, sauté onions and garlic, remove from heat. Preheat oven to 180 degrees.
2 Wash meat, dab dry, season with salt and pepper. Spread meat with pesto, spread onion mixture. Roll up the roast. Wrap tightly with kitchen yarn and tie.
Heat 3 1 tbsp butter and 1 tbsp oil. Fry in it all around. Add onion slices and sauté. Put everything in a roasting pan, deglaze with stock, add bay leaf. Cover and cook in the oven for about 1 1/4 hours.
Peel garlic, chop. Rinse the lenses. Heat oil, sauté garlic. Add the lentils, deglaze with the stock and cream. Add the lemon zest, season with salt and pepper. Cook for 8-10 minutes over low heat. Halve the pomegranate, trigger the seeds. Wash parsley, chop. Roast the pomegranate seeds for 8 minutes and continue to cook for 8 minutes. Put the parsley under the lentils. Taste and serve everything.
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