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Chicken involtini with sweet potato purée



Enjoy Chicken involtini with sweet potato purée now! Convince yourself and try out this delicious recipe with our Panasonic small kitchen appliances.




Finely chop the herbs for the involtini. Finely zest the lemon and mix in with the herbs together with 3 tablespoons of olive oil and a good pinch of salt.


Place the chicken pieces in a freezer bag or between two pieces of cling film and beat out flat using a meat tenderiser. Spread approx. 2 tablespoons of the herb mixture on each piece of chicken, roll up and tie together using cooking string. If you don’t have any, you can fix the rolls in place using toothpicks.


Select setting 1 on the Panasonic microwave’s steam function. Place the rolls on the steaming rack and cook for 15 minutes. Then leave in to keep warm.


In the meantime, peel and cut the sweet potatoes into small pieces. Cook until soft in salted water for 10 minutes. Drain and mash with a potato masher. Stir in the warm milk, butter and nutmeg.


Arrange some purée on each plate, place some of the Swiss chard on top and serve the chicken involtini on top. Drizzle with a little olive oil and sprinkle with black sesame seeds.


Chicken involtini with sweet potato purée

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Adjust Servings:
2 handfuls mixed herbs e.g. parsley, basil, rosemary and chives
4 tbsp Olive Oil
1 organic lemon
500g sweet potato
50ml warm milk
1 tbsp butter
1 pinch freshly grated nutmeg
3 handfuls baby swiss chard
2 tsp black sesame seeds
olive oil for serving
black pepper

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