Chicken rolls with cheese and eggplants, smashed potatoes and curry sauce (x2)
Ingredients:
- 350gr chicken breasts
⁃ 4 slices of scamorza or any other cheese
⁃ Eggplants in extra virgin olive oil
⁃ 4 medium sized potatoes
⁃ 20 gr butter
⁃ 50 ml milk
⁃ Curry
⁃ White flour
⁃ Salt, pepper, olive oil
Start peeling the potatoes. Cut them in small cubes and cook them in plenty of boiling water (20 minutes).
⁃ Eggplants in extra virgin olive oil
⁃ 4 medium sized potatoes
⁃ 20 gr butter
⁃ 50 ml milk
⁃ Curry
⁃ White flour
⁃ Salt, pepper, olive oil
Start peeling the potatoes. Cut them in small cubes and cook them in plenty of boiling water (20 minutes).
In the meantime, slice the chicken breasts through their length in order to get 4/6 slices of 3/4 mm. Flatten them out, place the scamorza on top and the eggplant. Roll each slice over itself and keep it close using a toothpick. Cover each roll in flour, tap the excess away. Warm up 3 spoons of olive oil in a large pan and add the rolls, cook them quickly all around in order to get a crispy outside. Add a glass of water, a teaspoon of curry powder, lower the heat and cover with a lid. Cook for about 10/15 minutes.
In the meantime, drain the potatoes and smash them. Add the milk, the butter and season with some salt and pepper to your liking. Mix in order to get a very creamy purée.
When the chicken is ready, remove it from the pan and keep it warm. Higher the heat and bring the sauce to a boiling. Add 1 or 2 teaspoons of flour to thicken the sauce, keep stirring.
When all the parts are ready, plate your dish. Smashed potatoes at the bottom, chicken rolls on top and then curry sauce on top of it.
Enjoy!