Summary

Ingredients

• 4 chicken breasts, approx. 150 g each
• 80 g double cream cheese, natural
• 50 g cheese, (Sbrinz), finely rated
• 50 g leaf spinach, blanched (also frozen)
• 4 slices ham, raw
• 2 teaspoons flour
• 2 tablespoon butter
• 1 dl white wine
• 2 ½ dl chicken broth or veal stock
• 4 slices cheese, (Emmentaler)
• Salt and pepper, from the mill

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Instructions

1. Cut the chicken breasts horizontally so that the area doubles when they are unfolded. Knock the chicken breasts lightly, this is the cleanest way between foil.
2. Blanch fresh spinach, thaw frozen spinach. Express the spinach well.
3. Mix the cream cheese well with the Sbrinz and spinach. Place a slice of raw ham on each of the chicken breasts, then spread the cheese cream on top. Roll up the chicken breasts and pin them with toothpicks. Then season the rolls with salt and pepper and dust them lightly with flour. Fry the chicken breasts in the hot fat until golden brown on all sides. Deglaze with white wine, reduce briefly and then add the bouillon. Cover the rolls and let simmer for about 30 minutes on a reduced heat.
4. Just before serving, remove the toothpicks and cover each roll with a slice of Emmentaler and let the cheese melt slightly.