Currant Stuffed Chicken Rolls with Raspberry Sauce

Name: Currant Stuffed Chicken Rolls with Raspberry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 4 piece Chicken breast; 1 piece Stale bread; 50 g Parmigiano Reggiano; 100 g Currants; 150 g Raspberries; 2 bunch Marjoram; 4 tbsp Extra virgin olive oil; 1 q.b. Salt; 1 q.b. Black pepper

Main course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

15 min

This Thermomix® recipe for Currant Stuffed Chicken Rolls with Raspberry Sauce is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These currant stuffed chicken rolls are an explosion of flavors! The sweetness of the currants blends perfectly with the delicacy of the chicken, while the raspberry sauce adds a touch of freshness. I often prepare them during the summer, when currants are at their best. The recipe is quick and easy, perfect for a tasty dinner or a Sunday lunch. The filling, enriched with bread and Parmesan cheese, makes the rolls particularly tasty. A dish that the whole family will love! They can be prepared in advance and cooked at the time.

Ingredients (9 ingredients)

4 piece Chicken breast
1 piece Stale bread
50 g Parmigiano Reggiano
100 g Currants
150 g Raspberries
2 bunch Marjoram
4 tbsp Extra virgin olive oil
1 q.b. Salt
1 q.b. Black pepper

Preparation (8 steps)

Soften the bread

Soak the stale bread in a bowl full of water and let it rest for about 5 minutes so that it can soften. Drain and squeeze the bread well.

Prepare the chicken breast

Take the chicken breast and cut out slices that are as regular as possible, trimming them if necessary. Coarsely chop the pieces of chicken that will remain after trimming the slices.

Prepare the filling

Thermomix® Setting

20 sec/Speed 4

Put the chopped chicken, the well-squeezed bread and the Parmesan cheese in the bowl. Add the marjoram leaves, salt and pepper. Knead to mix the ingredients. 20 Sec./Speed 4.

Thin the chicken slices

Take the chicken breast slices, place them one by one between two sheets of parchment paper and gently pound them with a meat tenderizer so that they are thinner and well spread out; the parchment paper will serve to prevent the meat from becoming excessively frayed under the action of the meat tenderizer.

Fill and roll up the rolls

Distribute some currants on the chicken slices and cover with a good amount of filling, in this way the currants will be well closed inside the roll. Then wrap the filling with the chicken slice and secure everything with kitchen string.

Baking in the oven

Place the rolls in a baking tray lined with parchment paper and bake everything at 190°C for about 20 minutes.

Prepare the raspberry sauce

Thermomix® Setting

10 Sec./Speed 8

Put the raspberries in the bowl and blend for 10 Sec./Speed 8. Filter the obtained sauce with a sieve.

Serve

Remove the rolls from the oven, transfer them to serving dishes and serve them still hot with a drizzle of raw oil, a little salt and accompanying them with the raspberry sauce. Embellish the dish as desired with a sprig of white currant.

Finished cooking? Great! 🎉

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About this recipe

Currant stuffed chicken rolls with raspberry sauce are a dish that takes me back to my childhood, when my grandmother often prepared meat rolls with seasonal fruit. I remember the scent that filled the kitchen and the greedy anticipation of savoring that combination of sweet and savory flavors. This recipe is my reinterpretation of that memory, adapted to modern times and the use of the Thermomix®. The chicken breast, the main ingredient, must be of excellent quality, preferably organic, to guarantee a more intense flavor and a more tender consistency. The slices, carefully thinned, become a delicate wrapper for the filling. The stale bread, softened in water, gives softness and binds the ingredients, while the grated Parmigiano Reggiano adds flavor and a touch of umami flavor. The currants, with their lively acidity and slightly sour taste, create a delicious contrast to the sweetness of the chicken. The marjoram, with its aromatic and slightly balsamic scent, enhances the flavors of the filling. The Thermomix® is a valuable ally in preparing this dish. For the filling, the kneading function allows you to perfectly mix the ingredients in a few seconds. It is important not to overwork the dough to prevent it from becoming rubbery. For the raspberry sauce, the blending function allows you to obtain a smooth and velvety puree. I recommend filtering the sauce with a fine-mesh sieve to remove the seeds and obtain a more refined consistency. For a vegetarian variation, you can replace the chicken with crumbled smoked tofu or finely chopped button mushrooms. For a vegan version, you can use gluten-free bread, vegan Parmigiano Reggiano and replace the chicken with minced seitan. You can also experiment with other aromatic herbs, such as thyme or rosemary, to customize the flavor of the filling. Currant stuffed chicken rolls with raspberry sauce are perfect to serve as a main course, accompanied by a side dish of fresh seasonal vegetables, such as asparagus, zucchini or green beans. They can be combined with a mixed salad with walnuts and balsamic vinegar. Another option is to serve them with saffron risotto or baked potatoes. For a touch of elegance, you can decorate the plates with a sprig of white currant and a few fresh marjoram leaves. The rolls can be prepared in advance and stored in the refrigerator, raw, for a maximum of 24 hours. In this case, it is advisable to cook them for a few more minutes. Cooked rolls can be stored in the refrigerator for a maximum of 3 days. They can also be frozen, both raw and cooked, for a maximum of 2 months. Before serving them, it is important to thaw them completely and reheat them in the oven or in a pan. The raspberry sauce can be stored in the refrigerator for a maximum of 2 days.