Chicken Roll
(picture from Cookbook)
makes 4 servings
What you Need:
4 oz / 115 g ground veal
4 skinless, boneless chicken breast portions, about 4½oz/125g each
1 cup Boursin or other cream cheese flavored with garlic and herbs
3 tbs honey
salt and pepper
fresh sage leaves, to garnish (optional)
Make It:
1. Put the ground veal in a pan and cook over medium-low heat, stirring frequently, for 5 minutes until evenly browned and broken up.
Season with salt and pepper and remove the skillet from the heat. Let cool.
2. Preheat the oven to 375°F/190°C. Spread out a sheet of plastic wrap and place the chicken portions on top, side by side. Cover with another sheet of plastic wrap and beat gently with a meat mallet until the portions form a continuous sheet about ½ inch/1cm thick.
3. Remove the chicken from the plastic wrap and spread the cheese over one side of it. Spoon the ground veal evenly over the top. Roll up the chicken from one short side and brush with the honey.
4. Place the chicken roll in a roasting pan and cook for 1 hour, or until tneder and cooked through. Transfer the chicken roll to a cutting board and cut into thin slices. Serve immediately garnished with sage leaves.
Original Recipe from: My Cookbook: Just 4 things (Page 96)
My Rating: Groceries expense not too bad
Not hard to make - originally made for 22-Dec-2012 My Christmas Party
4 out of 5 (pretty good, need practice with rolling to make it look prettier, don't over do the cheese - keep a lighter hand, I added to much the first time)
Would I make again? Yes.
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