Chicken Rolls with Tomato and Cheese Filling

by Editorial Staff

Summary

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

Ingredients

  • 4 chicken schnitzel, approx. 130 g each
  • salt and pepper
  • 100 g cream cheese
  • 2 tablespoon parmesan or pecorino, freshly grated
  • 8 tomato (s), dried, pickled in oil
  • some stalks rosemary and thyme, fresh
  • possibly olives
  • 0.5 ½ lemon (s) organic, including the grated zest
  • 12 slices bacon
  • some oil
  • liter ⅛ chicken broth
Chicken Rolls with Tomato and Cheese Filling
Chicken Rolls with Tomato and Cheese Filling

Instructions

  1. Pre heat the oven to 180 degrees celcius.
  2. Plate the chicken schnitzel carefully, ideally between cling film. Salt and pepper the meat.
  3. For the filling, finely dice the drained tomatoes, strip rosemary and thyme from the stalks, chop finely. Mix the cream cheese and pecorino, add the tomatoes, herbs, lemon peel and possibly finely chopped olives. Spread a quarter of the mixture on a chicken escalope, roll up and wrap 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. Possibly stuck with toothpicks.
  4. Fry briefly but vigorously in a little heated oil. Deglaze with the broth and 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.
  5. Either a cream or tomato sauce goes well with it.

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