Chicken rolls with blue cheese and parsley
To combine business with pleasure, my choice of food for today fell on the second course.
At least you don't have to eat out or order food on the phone.
I searched the Internet and made provisions for 3 days.
The first recipe, in its first and harder half covering rolls, comes from a blog Kulinarni.pl, you may not believe me, but I came up with the other half myself, ha!
I started shopping, but for that I needed a list of ingredients reduced by what I can find in my fridge (unfortunately it wasn't much).
Ingredients for rolls:
- 1 single chicken breast
- Castello blue cheese (I chose Danish Blue Cheese)
- Provencal sea salt
- Herbes de Provence
- Cayenne pepper
Ingredients for a simple salad:
- 1 tomato
- red grapes (I love their taste in combination with blue cheese)
And I went to work!
I probably don't have to write that I washed the meat and cut out cubes and fat? I prefer to write, because once my mum asked me that, so I write. I washed, washed thoroughly with my favorite Ludwik dishwashing liquid. I did not use a sponge for this purpose, because even from cosmetic blogs I managed to find out how many bacteria can hide in the sponge. I wash with my hands. I was only joking with this dishwashing liquid.
I cut the chicken breast in half to beat a larger wrap area. I put a plastic bag on the meat, churning, because the pestle jerked it too much and I did not want to make holes, which would not let the cheese flow out of it like a colander.
From the baking paper, I cut out oblong pieces, smeared with oil, sprinkled with Provence sea salt, cayenne pepper and Provence herbs.
I put chicken breast on paper and pieces of blue cheese on it, sprinkled with parsley. I rolled my breast into a roll and a roll into baking paper
I fry the roulade for about 3 minutes on each side (and there are 4 of them - I did not immediately think of it, initially being seduced by the association with a double-sided cutlet) on a well-heated pan, but the next time I will spend a bit more time frying to make them more baked from the center. After removing it from the paper, I put the roll aside for a few minutes so that the whole cheese would not leak out while cutting it.
While frying the roulade, I managed to prepare a very simple and no less delicious salad. On the bottom a handful of arugula, and then half a tomato cut into crescents. For this, freshly ground pepper and salt and a few drops of olive oil. Although I bought the grapes with the next dish in mind, I remembered how much I like their taste in combination with blue cheese, so they were also on the plate so that I could combine them with every bite of the roulade. It was a bull's eye!
The only thing missing on the plate was the main heroine. And voilà!
The dish was delicious (the breast was absolutely not dry), and if I like cooking, it will definitely stay on our plates. Roladek had enough for two portions (such as the one above).
Warning! With full responsibility I grant the rolls to this edition of 5 blankets 🙂
I am bursting with pride, and how do you like it?