Brush the peppers with oil and roast together with a skin on garlic. Hold the chicken breast flat with the palm of your hand and slice thinly. Flatten the obtained slices with the aid of a meat basher.  Beat together the ricotta, parsley, 1 clove chopped garlic, lemon zest and the walnuts slightly crushed, season with salt and pepper. Spread the chicken slices with the cheese mixture, put three baby asparagus at the bottom of each slice and roll the chicken around. Beat the eggs with salt, pepper, parsley and Parmesan, roll the chicken through corn flour and into the egg mixture. Shallow fry in a blend of hot oil and butter. Skin off the bell peppers and the garlic clove and put in a food processor together with a spoon of balsamic vinegar and a spoon of olive oil, whizz into a smooth sauce and season to taste. Spoon the bell pepper coulis onto a serving plate, spoon the chicken on top and serve with pesto potato cake.

Serves 3-4

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