Pesto and Speck Chicken Rolls with Celery Remoulade
Enjoy Italian flavors with these chicken rolls with pesto and speck, served with a fresh and light celery remoulade.
Why make this recipe?
- Complete meal: This dish combines lean protein, crunchy vegetables, and healthy fats for a satisfying and nourishing meal.
- Aesthetic appeal: An elegant presentation that catches the eye and impresses at the table, perfect for special occasions or a refined dinner.
- Contrasting textures: Tender, juicy chicken wrapped in crispy prosciutto, paired with fresh, crunchy celery remoulade, creates a perfect balance of textures.
Tips for a perfect recipe :
- Butterfly the chicken: Use a meat mallet to achieve an even thickness, making it easier to roll.
- Tight rolls: Roll the chicken tightly to prevent the cheese from escaping during cooking.
- Rest the celeriac: Let the celeriac sit with lemon juice before adding the dressing: this softens the fibers and reduces bitterness.
Preheat the oven to 375°F. Butterfly the chicken breasts and flatten them with a meat mallet or pan to create an even cutlet.
Place 4 slices of speck stacked vertically on the work surface. Lay the butterflied chicken on top, making sure it fully covers the speck. Spread half of the pesto over each chicken breast.
Place a stick of cheese on one-third of the chicken. Roll tightly to form a roll. Place the rolls in a pan with the seam side down.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook the rolls about 3 minutes per side to crisp the prosciutto. Transfer to the oven and bake for 10 minutes.
Trim the ends of the celeriac and peel it with a knife or peeler. Slice thinly using a mandoline, then cut the slices into julienne strips.
Transfer the julienne strips to a bowl with lemon zest, juice, a pinch of salt, and pepper. Mix and refrigerate for about 10 minutes to soften the celeriac.
Add mayonnaise, Greek yogurt, Dijon mustard, and parsley. Mix well and adjust seasoning.
Place the celery remoulade on the bottom of the plate. Slice the chicken rolls diagonally and serve on top of the salad. Garnish with finely chopped parsley and a drizzle of lemon juice.
Bon appetit and enjoy!
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