Rolled stuffed chicken with Russian salad (served cold)

Ingredients for 4 portions

• 3Eggs, for the filling
• 900 gChicken breast, 4 large breasts
• 1 cloveGarlic, finely chopped
• to tasteSalt
• to tasteBlack pepper
• 60 gBaby spinach
• 150 gHam, sliced
• 150 gHard cheese, sliced
• 100 gJarred roasted red peppers, in strips

On the side

• 2Eggs, for the salad
• 800 gPotato, in 1 cm dice
• 2Carrots, in 1 cm dice
• 150 gGreen peas, frozen
• 120 gMayonnaise

Method

1. Put all the eggs in a pan of water, bring to the boil and cook for 10 minutes.
2. Butterfly the chicken breasts by slicing them open like a book without cutting all the way through. Place them between two sheets of cling film and pound them to an even thickness of about 1 cm. Season with the garlic, salt and pepper.
3. Cool the eggs in cold water and peel them. Quarter 3 of them and keep 2 for the salad.
4. Lay two breasts side by side, slightly overlapping, on a large sheet of cling film to make a rectangle. Cover with half the spinach, ham, cheese, peppers and egg. Do the same with the other two breasts.
5. Using the cling film to help you, roll the chicken up tightly, twist the ends like a sweet wrapper, then wrap each roll in foil.
6. Lower the rolls into a large pan of barely simmering water and poach for 40 minutes, turning them halfway.
7. Meanwhile, make the salad: peel the potatoes and carrots, cut them into small dice and boil in salted water for 10–12 minutes, until tender. Add the peas for the last 3 minutes. Drain and leave to cool.
8. Mix the cold vegetables with the mayonnaise and the 2 chopped eggs. Season with salt and chill the salad.
9. Lift out the rolls and leave them to cool in their wrapping. Chill for at least 3 hours, ideally overnight.
10. Unwrap the rolls, cut them into slices and serve cold with the Russian salad.

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