Summary

Ingredients

• 2 chicken breast fillet (s)
• 120 g sheep cheese
• 2 shallot (s) or small onions, finely chopped
• 1 small clove garlic, finely chopped
• 1 chilli pepper (s), pitted, finely chopped
• 0.5 ½ cup cream
• a little lemon juice
• 1 sprig rosemary, fresher, finely chopped
• 4 cl sherry or marsala
• a bit salt
• 200 ml broth
• 1 tablespoon pepper - grains, green, pickled in brine
• Spice mix for chicken
• 1 teaspoon, leveled tomato paste
• 1 bunch parsley, chopped
• some olive oil
• pepper from the grinder
• Paprika powder
• some butter
• 1 pinch (s) sugar

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Instructions

1. Divide the two breast fillets in the middle and remove fat and bone residues so that you have 4 individual fillets. Then use a sharp meat knife to cut the fillets in the middle of the thicker side horizontally to almost the end. Then open the fillet and beat it flat with the flat side of a cleaver (or frying pan). Salt, pepper and sprinkle with a little freshly chopped rosemary. Cut the sheep`s cheese into strips, place on top, roll up and fix with a toothpick at the end. Sprinkle the outside of the roulades with the spice mixture for chicken and fry them all around in a little heated olive oil and butter for approx. 5-7 minutes. Then take them out and wrap them next to each other in aluminum foil. Let it steep for approx. 12 minutes in a preheated oven at approx. 170 ° C.
2. Pour some butter (approx. 1 tablespoon) into the pan you used previously and add the finely chopped shallots, chilli pepper, clove of garlic, rosemary and green pepper. Mash the peppercorns a little with a fork to get more flavor. Add the level teaspoon of tomato paste and fry with it. After approx. 3-4 minutes, deglaze with sherry or marsala. Let it peel off for 2 minutes, add the cream and simmer for 3 minutes. Pour 150 - 200 ml of broth (either homemade broth or hot water with a tablespoon of granular broth / double the amount of powder for chicken broth) and let it reduce slightly. If necessary, thicken the sauce with a little cornstarch if necessary. Add salt, pepper from the mill, 2-3 dashes of lemon juice and a little paprika powder as well as a small pinch of sugar.
3. Take the fillets out of the oven and add the leaked meat juices from the aluminum foil to the sauce. Remove the toothpick from the roulades and cut them diagonally in the middle from above. Put a sauce on the plate and arrange the two halves on top (possibly one half) leaning a little on edge. Sprinkle the edge of the plate with chopped parsley and serve.
4. Rice or hash browns and romanesco go well as a side dish.