Recipes
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Stuffed chicken roll

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Ingredients for 4 people

Implementation

  • 2 chicken fillet breasts (about 1 kg total)
  • 2 tbsp mustard
  • 4 slices of toast ham
  • 4 gruyere sticks
  • 1/2 cup dry white wine tea
  • 2 chopped green onions (optional)
  • juice of 1/2 lemon
  • 1/2 cup teaspoon butter
  • 1 kg oregano or thyme
  • salt
  • pepper
  • special net for roll or unburned cooking string
  1. First wash the chicken breasts, which you have already asked the butcher to beat to make them thinner and wider.
  2. Season the chicken well, sprinkle with oregano or thyme and spread the mustard on the inside.
  3. Spread the slices of ham on top (2 on each breast) and place the gruyere sticks (2 on each).
  4. Add the finely chopped spring onions (optional) over the cheese.
  5. Close each breast in a roll, taking care to "imprison" the cheese well and put it in the special net or tie it with twine.
  6. Heat a little butter in a saucepan and sauté the chicken rolls well on all sides until they turn ruby ​​red.
  7. Quench them with the wine and the lemon juice, add 1/2 cup. hot water or chicken broth, cover the pot and let it boil on low to medium heat for about 40-45 minutes (be careful not to dry out the broth).
  8. When it is ready, take it out on the string or the roll, cut it into slices and serve.