Stuffed chicken breast in curry sauce with baked potatoes and cauliflower

Ingredients:

Potatoes with cauliflower

• 1 head of cauliflower, cut into florets
• 3 red potatoes, diced
• 1/4 cup chopped fresh chervil leaves
• 1/4 cup raisins
• 2 tbsp. l. olive oil

Chicken

• 1 cup red grapes
• 1 cup walnuts
• 3/4 cup dates
• 4 boneless, skinless chicken breast halves
• 2 cups of flour
• 5 eggs, lightly beaten
• 2 tbsp. breadcrumbs
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 teaspoons coarse salt
• 2 tbsp. l. rapeseed oil (canola)
• Special equipment: cling film, meat hammer

Curry sauce

• 2 tablespoons butter
• 1/4 cup chopped yellow onion
• 2 tablespoons curry powder
• 2 tbsp. flour
• 2 cups chicken broth

Preparation:

1. Potatoes and cauliflower:
   
   Preheat oven to 350°F (175°C). On a large baking sheet, combine the cauliflower, potatoes, chervil, raisins, and olive oil, seasoning with salt and pepper to taste. Spread the potatoes in a single layer on the baking sheet and bake until the potatoes are tender, about 25 minutes. Transfer the potatoes to a bowl and set aside.
2. Chicken:
   
   In a blender or food processor, combine the grapes, walnuts, and dates and blend until smooth. Place the chicken breasts between two pieces of plastic wrap and pound with a mallet until evenly flat. Remove the top piece of plastic wrap. Season the chicken with salt and pepper. Spread the grape filling over the chicken breasts, about 60 grams per serving. Roll the chicken up, using the plastic wrap as a guide.
3. Place the flour, eggs, and breadcrumbs in separate bowls. Season the breadcrumbs with garlic powder, onion powder, and salt. Dredge the chicken rolls in the flour, coating them completely, then dip them in the egg, and finally roll them in the breadcrumbs. Make sure the chicken is completely coated at each stage of the breading process.
4. In a large oven-safe skillet, heat 2 tablespoons of oil over medium heat. Fry the rolls on all sides until golden brown, turning every few minutes. Place the pan in the oven and bake until done, about 15 minutes.
5. Curry sauce:
   
   Melt the butter in a skillet over medium heat, then add the onion and curry powder. Fry for 2 minutes, then add the flour and cook for 1 minute. Add the chicken broth and bring to a simmer. Stir until the sauce thickens and becomes smooth.
6. Remove the chicken from the oven and transfer it to a cutting board. Slice. Arrange some potatoes and cauliflower on each serving plate and top with curry sauce.