Chicken Rolls with Chili Cheese Filling

Summary

Prep Time	25 mins
Cook Time	15 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Pre heat the oven to 180 degrees celcius.
Plate the chicken schnitzel carefully, ideally between cling film. Salt and pepper the meat.
For the filling, cut the chilli in half lengthways, remove the stones and the white partitions. Finely dice the pulp. Mix the cream cheese and cheddar, add the chilli.
Spread a quarter of the mixture on a chicken schnitzel, roll up and wrap each roulade with three slices of bacon: one slice over the long side so that the filling does not run out, the other two over the short side. Pin everything with toothpicks.
Fry the roulades briefly but vigorously in slightly heated oil. Deglaze with the stock, cook in the oven for about 10 minutes. The cooking time depends on the thickness of the roulades, cut one to be on the safe side, as poultry should be cooked through, but not dry.
This goes well with tomato salsa, salads, potato wedges, rosemary potatoes or bread.

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