Chicken fillet is considered by many to be dry and tasteless. In this recipe, cheese, spices and juicy tangerines are added to the chicken, and the dish takes on a completely different taste. This chicken can also be included in the holiday menu.

Summary

Ingredients

• Chicken fillet – 2 pcs. (600 g)
• Mandarins – 3 pcs. (200 g)
• Mayonnaise – 1 tbsp
• Hard cheese – 60 g
• Salt – 0.5 teaspoon
• Ground black pepper (or a mixture of peppers) – to taste
• Basil or parsley greens – for serving

Print Recipe Pin Recipe

Instructions

1. Preheat oven to 180°C (356°F).
2. Peel tangerines and remove all white membranes.
3. Grate the cheese on a fine grater. Set aside roughly 2 tablespoons for topping.
4. Butterfly each chicken fillet by cutting lengthwise without cutting all the way through, then open like a book.
5. Place the opened fillet on a cutting board, cover with foil, and pound with a meat hammer until about 1 cm thick. Repeat with the second fillet.
6. Spread 1/2 tablespoon mayonnaise evenly over the flattened fillet. Season with 1/4 teaspoon salt and ground black pepper to taste.
7. Sprinkle roughly half of the grated cheese over the fillet.
8. Arrange 8 to 10 tangerine segments on the wide edge of the fillet.
9. Roll the fillet tightly starting from the edge with tangerine segments. Wrap completely with plastic wrap to seal.
10. Repeat steps 6 to 9 with the second chicken fillet.
11. Place both rolls in a baking dish, pour 100 ml water around them, and bake at 180°C (356°F) for 20 to 25 minutes.
12. Remove from oven and unwrap the plastic wrap.
13. Sprinkle the reserved cheese over the rolls and bake for another 5 to 7 minutes until the cheese is melted.
14. Let cool for 2 to 3 minutes.
15. Transfer to a serving plate and garnish with fresh basil or parsley.
16. Slice each roll diagonally into portions and serve immediately.

Bon appetit!