Prosciutto Chicken Rolls with Paprika Cream and Paprika Tortillas

For the Prosciutto Chicken Rolls with Paprika Cream and Paprika Tortillas, first wash, halve and seed the peppers for the paprika cream. Place skin side up on a baking sheet and grill at about 200 °C until skin turns black. Place peppers in a bowl, cover with foil and let stand for 10 minutes. Then peel.

Sauté shallots and garlic in a little olive oil, add tortillas and potatoes. Season with salt, bell pepper, paprika powder and balsamic vinegar and puree with a hand blender.

Trim the chicken breasts and cut them in half horizontally. Thinly plate the 4 halves between two thick sheets of plastic wrap. Place prosciutto slices on a work surface, and place the chicken breast slices on top. Brush with the bell pepper cream and roll up tightly.

Fry in a pan with a little olive oil all around for about 10 minutes over medium heat. Let rest briefly and then cut open and serve the Prosciutto Chicken Rolls with Paprika Cream and Paprika Tortillas.

Preparation Tip:

Serve prosciutto chicken rolls with bell pepper cream and bell pepper tortillas with fresh salad.

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