Pineapple Stuffed Chicken Rolls with Kiwi Salsa


Kiwi salsa, pineaple-cheese filling and chicken...

It is quite an interesting combination. I could at least say that this wouldn't be coming from neither Turkish traditional kitchen nor Italian:)

I loved each ingredient individually, I wondered how they would turn out altogether so I decided to try this recipe and I must say I am quite glad of the result

8 chicken breast slices
30g extra virgin olive oil (+ extra to oil chicken slices)
200g pineapple (diced)
200g Provolone cheese (Gruyère, Cacciocavallo or some other cheese would be ok) (chopped)
80g spring onion
150g kiwi (roughly chopped)
350g whole milk
20-30g apple cider vinegar (up to taste)

Pinapple and kivi slices for decoration

  • Tenderize and flatten chicken slices with meat pounder (Carefully not to tear them). Oil and season with salt
  • Place diced cheese and pineapple over each slice and then roll them
  • Wrap each one with aluminum folio and place in Varoma Bowl
  • Chop onion for 5 seconds on Speed 7. Scrape down the sides with spatula
  • Add oil and cook for 3 minutes at 100ºC on Speed 1
  • Add kiwi, milk and vinegar. Place Varoma Bowl. Steam for 30 minutes at Varoma Temperature on Speed 1
  • Set Varoma Bowl aside. 
  • Blend salsa for 30 seconds on Speed 7, add salt if needed. (I didn't add)
  • Decorate plates with pineapple and kiwi slices. Put chicken rolls, dress them with some salsa and serve

Afiyet olsun...

Note: You can use canned pineapple instead of fresh one provided that it is natural and not in some sugar syrup! I used canned pineapple slices

It's adapted with a few changes from the recipe called as Petto di Pollo all'Ananas in Salsa Kiwi from the book named Oggi...Frutta

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