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Chicken prawn rolls

  

Saltimbocca alla Romana
  • 500 GRAM CHICKEN BREAST FILLETS, sliced in half
  • 200 GRAM SWEET POTATO
  • 100 GRAM PRAWNS
  • 1 ONION, chopped
  • 1 PEPPER, chopped
  • 1 CLOVE GARLIC, chopped
  • 1 TSP TARRAGON
  • JUICE AND RIND FROM 1 LEMON
  • 2 CUPS CHICKEN BROTH
    •
 
  • 4 VEAL ESCALOPES
  • 8 SLICES SMOKED HAM
  • 1 BOLL MOZZARELLA, sliced in 4
  • 8 OLIVES, halved
  • 1 TOMATO, cut in 8 wedges
  • HANDFUL OREGANO, cut
    •

For the sauce, fry half an onion and the garlic for 3 minutes and add the tarragon, the lemon juice and rind and the broth. Cook the sweet potatoes 15 minutes and puree them. Mix the puree with 1/2 onion, the pepper and the prawns. Distribute this mixture over the chicken breast fillets and roll them up. Put them in an oven dish and pour the sauce on top. Cover with aluminum foil and bake half an hour at 180 degrees Celsius.

Cut the escalopes open in the middle. Put in each hole a slice of mozzarella, some olives, two tomato wedges and some oregano and sprinkle the meat with pepper and salt to taste. Wrap it in smoked ham and bake it carefully brown, two minutes per side. Put the meat in an oven dish and bake it 7 minutes at 170 degrees Celsius.

See also the recipe for saltimbocca with chicken.

On the 1st of March 752, Romulus celebrated his first victory in Rome. Click on culinary calendar for more links between cooking and celebration.