4 sun-dried tomatoes and 1 tablespoon of tomato oil
½ ball of mozzarella, cut into 4 slices
500 g fennel, cleaned and sliced
2 garlic cloves, peeled and sliced
3 tablespoons black olives
Directions
Place the sprigs of basil (keep leaves) into the flavour booster.
Cut potatoes into halves lengthwise, place in steaming tier 2 and sprinkle with salt. Set the timer for 15 minutes to pre-cook the potatoes.
Cover the chicken breasts with cling film and batter until flat. Place 2 leaves of basil, 1 sun-dried tomato and 1 slice of mozzarella in the centre of each piece of chicken. Season with salt and pepper, roll tightly and secure with a cocktail pick.
After 10 minutes add fennel and garlic to steaming tier 3 and steam with the rest of the food for the remaining 5 minutes. Mix the potatoes, fennel and olives in a bowl and add basil. Coat the chicken rolls with oil, cut them into three pieces and serve with the potato and fennel mixture.
Total preparation time approximately 50 minutes
Related Recipes
Main courses
Yellow Rice With Fish Packets And Sugar Snap Peas | Philips
By clicking on the link, you will be leaving the official Royal Philips ("Philips") website. Any links to third-party websites that may appear on this site are provided only for your convenience and in no way represent any affiliation or endorsement of the information provided on those linked websites. Philips makes no representations or warranties of any kind with regard to any third-party websites or the information contained therein.
