Photo: Lily Banse
Chicken roulade with romesco sauce and fondant potatoes
20 ingredients
30 min + 30 min
Serves 2
openrecipes
Try this quick and simple version of the classic Spanish romesco sauce to accompany these stuffed chicken breasts.
Estimated Nutrition (whole recipe, rough)
690
Calories
44g
Protein
34g
Fat
57g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium red peppers
- 100ml/3½fl oz extra virgin olive oil
- 2 garlic
- 1 red chilli
- 1 x 200g/7oz can chopped plum tomatoes
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tbsp ground hazelnuts
- 1 tbsp ground almonds
- 2 large free-range chicken breasts
- salt and freshly ground black pepper
- 1 tbsp groundnut oil
- 275g/10oz mixture of chestnut and white mushrooms, sliced
- 1 garlic
- 2 handfuls fresh spinach
- 4 slices unsmoked back bacon
- 150g/5oz unsalted butter
- 1 garlic
- 3 large floury potatoes
- 3 tbsp chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes