Scallop filled Chickenbreast
Nice chicken roullade, filled with fine ham, saffron flavoured scallops and young spinach
|Prep Time||30 minutes|
|Cook Time||12 minutes|
|Meat||Poultry, scallops, ham|
- 1 Chicken breast (2 fillets)
- 10 average scallops,
- Pinch of saffron
- Delicate smoked ham (2 slices)
- Chicken BBQ rub
- Couple of fresh young spinach leaves
- Olive Oil
If the scallops are well cleaned, pat them dry, chop them coarsely and marinate in a tablespoon of olive oil and saffron.
In the meantime, cut the chicken fillet in half length ways, but make sure not to cut all the way through.
Fold open you fillet, and season inside with pepper, outside with chicken rub.
Put slice of ham on the fillet so it covers inside, do the same with spinach leaves.
Fill with marinated scallops
Roll up in to a nice roullade by using aluminum foil, and tighten the ends
Grill for about ten minutes over medium heat fire, turning roullade ever two minutes. Unwrap and grill two minutes more. Finely slice and serve!