Chicken rolls with blackberry sauce and zucchini chips

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  • 4 chicken breast fillets
  • 4 slices leg ham
  • 4 slices cheese
  • Salt and pepper
  • 1 zucchini


Blackberry sauce:

  • 10.5 oz Hortifrut blackberries
  • ½ onion
  • 5 fl oz red wine
  • 2 tbsp lemon juice
  • 12 grains pepper
  • 3.4 fl oz water
  • Salt
  • Sugar


Blackberry sauce:
Dice the onion and fry over medium heat along with the pepper grains, once the onion begins to turn transparent, add the previously washed blackberries, leave for a few minutes, add lemon and wine, and allow to reduce. Remove from the heat and strain the whole mixture into a pot. Put over the heat, add water, salt, and the same amount of sugar, depending on the blackberries’ flavor, since some are quite acid. Set aside.

Chicken rolls:
Take the fillets and open them without going all the way, which will give them a heart shape. Season with salt and pepper and put a slice of ham and another slice of cheese on the chicken fillets, roll them and wrap in plastic wrap.

Put the chicken rolls in the preheated oven for 15 minutes (they will swell but that is normal).

Cut the zucchini into very thin slices with a mandoline slicer or a knife. Put a baking sheet on an oven tray, season the slices with salt and pepper, and put in the oven tray for 30 minutes or until they dehydrate.

Prepare the dish cutting the rolls and serve together with the blackberry sauce and zucchini chips.