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Chicken, Asparagus and Gruyere Rolls with Souffle Potatoes

Chicken, Asparagus and Gruyere Rolls with Souffle Potatoes

Stuffed potatoes make a delicious meal for the family. Simply bake the potatoes whole then remove the flesh and mix with your favourite ingredients, such as gruyere cheese and chives.

Chicken, Asparagus and Gruyere Rolls with Souffle Potatoes


Serves 4

4 floury potatoes

olive oil cooking spray

2 tbsp cream

2 eggs, separated

2 tbsp chives, chopped

salt and pepper, to taste

2 bunches asparagus, trimmed

4 chicken breast fillets

160g gruyère cheese, sliced

1 tbsp olive oil

chives (extra), chopped, to serve

1 Preheat oven to 200C. Prick whole potatoes 6 times with a skewer and put on an oiled baking tray. Bake for 45 minutes to 1 hour or until tender. Halve potatoes and scoop out flesh. Put flesh in a bowl and mash until smooth. Add cream, egg yolks, chives, salt and pepper. Using an electric hand-beater, beat egg whites and a pinch of salt until stiff peaks form. Using a metal spoon, fold egg white into potato mixture. Spoon mixture into potato skins and return to baking tray. Bake for 15–20 minutes or until golden.

2 Meanwhile, put asparagus in a large bowl and cover with boiling water. Stand for 1–2 minutes or until bright green and tender. Drain. Slice chicken through the centre to form 4 thin schnitzels. Put on a flat surface. Put 2–3 asparagus spears and a slice of gruyËre on the end of each schnitzel. 
Roll to enclose filling, securing with a toothpick. Season with salt and pepper.

3 Heat half of the oil in a non-stick frying pan over medium heat. Add 2 chicken rolls and cook for 3 minutes each side or until golden. Transfer to a baking tray. Cook remaining chicken rolls and then put in oven for 8 minutes or until cooked through.

4 Serve chicken rolls with souffle potatoes sprinkled with chives (extra).

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