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Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

greenchicken (3)Great spring or summer recipe.

The Tart rhubarb marinate softens poultry.

Beautiful green cover from weed gives a final outstanding look and great taste and flavour.

Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

  • Difficulty: easy
  • Print

A beautiful green Chicken Fillet with fresh weeds cover for a dinner


greenchicken (12)

Ingredients

    Cover:
  • 2-3 handfuls of fresh weed: nettle, goatweed…
  • garlic
  • chopped fresh basil, marjoram and parsley
  • grated hard cheese
  • hazelnuts
  • little bit oil
  • salt, pepper
  • Marinade:

  • 2 cloves of garlic
  • 2 rhubarb stalks, peeled, sliced
  • 2 tablespoon honey
  • (1 tablespoon horseradish)
  • little bit oil
  • salt, pepper
  • 4 slices of chicken fillet
  • little bit oil

Directions

  1. Combine rhubarb slices, honey, oil, garlic and horseradish in a shallow dish.  season. Taste. Marinade must be a little bit too strong. Add chicken slices and turn to coat. Cover and marinate in the fridge at least for a 1 hour, turning occasionally.
  2. Gather your herbs and garlic and chop them. Put into the blender weeds, salt,  nuts and cheese and little bit good oil
  3. make fine. Season with smashed garlic, and some pepper, if needed
  4. Mix together.
  5. Remove chicken from dish, discarding marinade, and pat dry with a paper towel.
  6. Heat oil in a large roasting pan over medium-high heat. Add the meat and sear on all sides.
  7. Spread chopped herbs on a large sheet of baking paper. Roll pork in herbs, pressing to coat.
  8. Transfer to the oven and roast at 200 C for 10- 15 minutes.  
  9.  
greenchicken (17)

greenchicken (21)


This post first appeared on Estonian Cuisine, please read the originial post: here

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Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

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