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
- 800 gPotatoes, waxy
- Olive oil
For the rolled chicken
- 4 Stk.Chicken breast fillet (approx. 200 g)
- 8 Slices of prosciutto
- 20 gBasil, fresh
- 20 gParmesan
- 4 tbsp.Sunflower oil
- Olive oil
- 4 tsp.Grilled Poultry Seasoning Mix
- Sea Salt, Coarse
- Pepper Black, Ground
For the tomato salsa
- 1 Stk.Shallot
- 200 gCherry tomatoes
- 2 tbsp.Olive oil
- 1 Stk.Lemon
- 1 tsp.Basil, Crushed
Preparation
- 1
Wash the potatoes and cook through with their skin on.
- 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
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
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
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
Brush the cooked potatoes with the olive oil and again grill quickly until they are nicely seared. Season with salt and pepper.
- 7
Serve the rolled chicken with the grilled potatoes and tomato salsa.
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