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Chicken roll with artichokes cream and lemony and mint chickpea’s purée.

Chicken roll with artichokes cream and lemony and mint chickpea's purée.

With this recipe I’m entering a contest about picnic food ideas “in a jar”.

It’s almost spring and it’s the perfect contest to work on!

I’m not posting link and brands here as everything is in Italian but I want to share with you my recipe anyway.

This way I also improve my skills with this new recipe plugin: I have to say I hate it quite a lot. -.-

The hard truth is, after I almost splitted all my post in Itlian and English page, each with its own recipe card, I have to change all of these cards with another kind of plugin.

My blog isn’t huge but it’s a massive work to do anyway; as you have to submit ingredients and methods step by step.

Anyway… Let’s start with this and go on Claudia.

The rolls you can see here are a claim of the incoming spring: fresh, tasty, aromatic.

You can make them in advance and bring them to a party or a picnic.

Print Recipe
Chicken roll with artichokes cream and lemony and mint chickpea’s purée.
Servings
2
Ingredients
Servings
2
Ingredients
Instructions
  1. Spread every chicken slice with vegetable cream, roll them and secure with a toothpick.
  2. Cook the chicken in a steamer or, if you don't have, on a grill. Let it cool before slicing the rolls in slices (less than 1 inch).
  3. In a pan pour chickpeas with their water, bring to a boil with salt and pepper, when they are mushy add lemon zest and some chopped mint leaves.
  4. Serve room temperature sliced rolls on the warm purée.

Chicken roll with artichokes cream and lemony and mint chickpea's purée.

 

 

 

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