Rosehip chicken rolls with pumpkin and potato mash

Preparation

1. Wash, halve and deseed the pumpkin for the mash. Peel and wash the potatoes. Cut both into 1-2 cm pieces, place into a pan and cover with salt water. Cook for approx. 20 minutes or until soft.

2. For the filling, halve the leeks lengthways, clean, wash and cut into thin strips.
Heat 1 tbsp of oil in a frying pan. Fry the bacon cubes, leeks, 3 tsp of rosehip preserve and pine nuts in the frying pan for 2-4 minutes while stirring. Season with pepper and a little salt.

3. Wash the chicken breasts, pat dry and cut in half horizontally. One at a time, place the chicken breasts between a freezer bag which has been cut open and carefully beat them a little flatter one by one with a meat tenderiser or a saucepan, season with salt and pepper. Place 1-2 tbsp of filling on each piece of chicken and roll up. Wrap with kitchen twine. Heat 2 tbsp of oil in a large frying pan. Fry the roulade on all sides over high heat for approx. 2 minutes, then cook for 5-10 minutes over medium heat.

4. Drain the pumpkin and potatoes and leave them to dry off briefly, then mash finely with the potato masher. Season to taste with salt, pepper, nutmeg and lemon juice. Heat and foam the garlic. Serve the pumpkin mash with the chicken rolls and drizzle garlic butter over them.

TIP: For approx. 250 g of garlic butter. Peel 1 clove of garlic and mince it finely. Wash 10 stems of thyme, shake dry and strip the leaves. Mix 250 g of softened butter with the prepared ingredients. Season with salt and pepper. Rinse out a small mould (approx. 10 x 15 cm) with water and line with cling film. Fill it with the butter, smooth and store, covered, in the refrigerator. Keeps in the fridge for 2-3 weeks.

A recipe idea from Sandra - kuechenstuebchen