Chicken Breast with Hand Cheese Filling
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large chicken breast
- 200 g cheese (Mainz hand cheese)
- 30 g brunch with herbs
- 1 box cress
- 1 packet bacon
- Salt and pepper from the mill
- some clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C fan oven.
- Cut the chicken breast to make two schnitzels. Knock them flat with a few drops of oil between 2 sheets of cling film.
- Cut the hand cheese into very thin slices. Cut the cress from the bed.
- Brush the chicken schnitzel on one side with brunch, sprinkle with the cress and top with the hand cheese. Season with pepper from the mill. Now roll up tightly and then wrap the rolls in the bacon like a package so that no cheese can run out.
- Fry the rolls vigorously on all sides in a little clarified butter for about 3 minutes. Start with the side where the bacon slices overlap. Then place in a flat baking dish and cook in the oven for 25 minutes.
- Then remove from the oven, let rest for a few more minutes and cut each roll crosswise into 2 or more slices.
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