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    Chicken Rolls with sun-dried tomatoes and mozzarella

    Servings 4 persons, Preparation time 50 minutes


    • 750g small potatoes, peeled and halved lengthwise
    • salt and pepper
    • 4 single chicken breasts
    • 4 sprigs of basil
    • 4 sun-dried tomatoes
    • 1 tablespoon of tomato oil
    • 1/2 ball of mozzarella, cut in to 4 slices
    • 500g fennel, cleaned and sliced
    • 2 garlic cloves, peeled and sliced
    • 3 tablespoons black olives


    • Place the sprigs of basil (keep leaves) into the Flavour Booster
    • Cling wrap the chicken breasts and batter until flat.In the center of each breast, place 2 leafs of basil, 1 sun-dried tomato and 1 slice of mozzarella. Season with salt and pepper, roll tightly into a crescent shape and secure with a cocktail pick.
    • After 15 min, place the chicken rolls in basket 4, along with drip tray 5 under basket 6 so the chicken rolls steam with the potatoes.
    • After 10 min, add fennel and garlic to steaming basket 2, placed along with drip tray under basket 4. Steam with the rest of the food for the remaining 5 minutes.
    • Mix the potatoes, fennel and olives and basil in a bowl. Serve with chicken rolls which have been coated with oil and cut into pieces.
    Chicken Rolls with sun-dried tomatoes and mozzarella