There is already one recipe for chicken rolls in my food blog, and here I wrote that instead of mold cheeses any kind of flavoured cream cheese will work as a substitute. Well, these rolls are now stuffed with herb cream cheese and the result is delicious. One difference between these and the previous ones is the way to prepare them: this time I baked the rolls in a frying pan with cream while the previous rolls were baked in the oven.
Served with risotto and salad. A fresh melon salad would be a good choice.
The recipe of false morel risotto can be found here.
The recipe for two different melon salads can be found here.
TIME TO MAKE:
seasoning about two hours, making it 30 minutes
- 2-4 chicken cutlets
- 4-8 teaspoons of Creme Bonjour herb cream cheese (or anything you prefer)
Marinade for chickens:
- ½ dl olive oil
- ½ teaspoon of salt
- just a pinch of black pepper
- 4 tablespoons of lemon juice
- 2 dl cream
- 2 teaspoon of small capers
- 1 spring onion, ends removed and roughly chopped
- some lemon juice
- some black pepper
- salt (if needed, capers also bring some saltiness, taste first)
Season the chicken in marinade about two hours.
Spread two teaspoons of cheese evenly over the chicken cutlet – or in the middle of it. Roll them up and secure with a toothpick.
Roast the rolls in a frying pan just to get them slightly brown. Add cream and spice them with chopped spring onion, capers, black pepper, salt and some lemon juice.
Let the rolls simmer on a low heat for about 20 minutes until the cream gets thicker. Drizzle and turn around a few times while cooking.