Stuffed Chicken Roulade with White Brined Cheese with Truffle
Ingredients for 2 servings:
- 600 g chicken breasts, sliced open and flattened (butterflied)
- 60 g sun-dried tomatoes in olive oil
- 1 bunch of fresh parsley
- 200 g white brined cow's cheese with truffle
- 70 ml olive oil
- 50 ml marinade from the sun-dried tomatoes
- Salt and freshly ground black pepper, to taste
Preparation:
- Finely chop the parsley and sun-dried tomatoes. Mix them in a bowl with the crumbled white brined cow's cheese with truffle.
- Add some of the sun-dried tomato marinade and mix well until combined.
- Trim the chicken breasts of any connective tissue.
- Slice the chicken breasts through the middle without cutting all the way through, and open them flat (butterfly style).
- Season with salt and freshly ground black pepper.
- Spoon the filling onto each piece of chicken and fold or roll them closed.
- Heat the olive oil in a skillet over medium heat. Add the roulades and cook, turning occasionally, until golden brown and fully cooked through.
