Papillotte with Chicken Philadelphia, Romanesco broccoli and oyster mushrooms
Ingredients
- 1.5 kg Chicken roulade Philadelphia
- 0.5 kg Romanesco broccoli
- 0.5 kg celeriac
- 250 g oyster mushrooms
- 2.5 dl soy cream
- 200 g herb cheese
- Pepper & salt
- Fresh parsley
- 10 sheets of baking paper
- Cooking string
Preparation
Cut the Chicken Roulade Philadelphia into 1 cm thick slices.
Cut the celeriac into strips and cut the outer florets from the broccoli. Blanche the Romanesco broccoli and the celeriac in salted water for ± 5 minutes. Refresh the vegetables.
Tear the oyster mushrooms into strips.
Make the packets (using double-folded baking paper) and put 2 slices of Chicken Roulade Philadelphia in each. Now place the vegetables (tie one side of the packet) and add a dash of soy cream and some herb cheese. Season with pepper and salt. Close the packet on the other side.
Leave the packet under the lid of the BBQ for ± 20 minutes at 180°C.
Before serving, shake the packet.
Finish with parsley.
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