Grill-Gefluegel Involtini mit Kartoffeln und Tomatensalsa

Grilled Rolled Chicken with Grilled Potatoes

45—60 Min

Chicken breast stuffed with prosciutto and fresh basil beats any steak hands down. Served with a tomato salsa and grilled potatoes, what more could you want?

Ingredients 4 Portions

Preparation

  1. 1

    Wash the potatoes and cook through with their skin on.

  2. 2

    Rinse the chicken breast fillets with cold water and pat dry with paper towel. Use a very sharp knife to cut the fillets in half lengthways to create two flat portions.

  3. 3

    Coat the chicken fillets on both sides with Kotányi Grill Poultry seasoning mix, then cover each with a slice of prosciutto and a couple of fresh basil leaves. Grate Parmesan over the top. Roll the chicken fillets and use toothpicks or kitchen twine to fix them in place.

  4. 4

    To make the tomato salsa: Thinly slice the shallot, finely dice the cherry tomatoes and mix with olive oil, lemon juice and Kotányi Basil. Season with salt and pepper.

  5. 5

    Rub the rolled chicken with sunflower oil and grill on all sides for around 8–10 minutes. Then allow to rest for a short time under indirect heat.

  6. 6

    Brush the cooked potatoes with the olive oil and again grill quickly until they are nicely seared. Season with salt and pepper.

  7. 7

    Serve the rolled chicken with the grilled potatoes and tomato salsa.