After serving your guests a huge meal, followed by a big cheesecake with coffee for dessert – and finally a cheese board taken to the table in the middle of the night, you surely have quite a collection of cheeses in your fridge the following day, which is a great excuse to try them in all sorts of different dishes.
These chicken rolls are stuffed with red mold cheese, but if you are not partial to the taste of the mold cheeses any kind of flavoured creamy cheese will work as a substitute.
Served with rice and fresh salad. (For example with the giant sorrel salad from my menu)
The recipe for giant sorrel salad can be found here.
PORTION: 2 persons
TIME TO MAKE: cooking 30 minutes, seasoning about two hours
- 2 skinless, boneless chicken breast fillets (if not already thin, pound to half of thickness)
- ¼ of an apple, rather quite sweet
- 1-2 slices of sundried tomato
- 50-60 g of red mold cheese
- salt, lemon
- crushed parmesan
- 1 dL cream
- 1 tablespoon of finely chopped basil
- some black pepper (to your taste)
- some salt (to your taste)
- 2 tablespoons of lemon juice
Season the chicken in mild lemon juice/salt/olive oil -marinade for about two hours.
Preheat the oven to 220°C (428°F)
Peel ¼ apple and cut it in very small pieces. Then cut the sundried tomato slices in very small pieces. Stir together with the cheese.
Coat the inner side of the fillets slightly with honey. Spread the cheese mix evenly over the chicken breasts (or like I did, right in the middle of the fillets – they are easier to roll like that). Roll them up and secure with toothpicks.
Put the rolls in a roasting dish more or less the same size as the rolls (there must be enough room for the sauce of course). Put some butter and some crushed Parmesan on top.
Stir the cream and chopped basil together while adding two tablespoons of lemon juice together and just a pinch of salt. Pour it in the roasting dish. Bake in the oven on the middle rack for about 30-35 minutes drizzling the rolls every now and then.