Chicken breast rolls

Step-by-step recipe

Step 1:

Pour 20 ml of vegetable oil into a glass baking dish and spread it out.

Step 2:

Slice 300 g of potatoes, place in a bowl, add 5 g of salt, 4 g of pepper, 3 g of sweet paprika, and 20 ml of vegetable oil. Stir to coat the potatoes evenly.

Step 3:

Place potato slices in a baking dish, overlapping each other.

Step 4:

Cut the chicken fillet pieces in half along the thickness.

Step 5:

Cover the fillet with film and beat.

Step 6:

In a bowl, combine 5 g of salt, 3 g of pepper, 3 g of Provencal herbs, and 5 g of sweet paprika. Sprinkle the fillets with the spices and rub them into the meat.

Step 7:

Crack 4 eggs into a blender, add 200 ml of vegetable oil, 5 g of salt, 3 g of black pepper, 25 g of mustard, 20 g of crushed garlic, and 40 ml of apple cider vinegar. Blend until smooth.

Step 8:

Spread the sauce over the fillet pieces.

Step 9:

Finely chop 50 g parsley and 30 g garlic.

Step 10:

Grate 100 g of hard cheese on a fine grater, add some to the parsley and garlic, mix.

Step 11:

Place herbs and cheese on top of the breasts, over the sauce.

Step 12:

Roll the fillets into rolls.

Step 13:

Place the rolls in the pan on top of the potatoes and brush with the remaining sauce.

Step 14:

Bake in the oven for 30 minutes at 180 °C.

Step 15:

Place the remaining cheese on the rolls and return to the oven for 10 minutes.

Step 16:

Sprinkle the potatoes with parsley and serve with the rolls.

Cooking tips

Choose the freshest chicken fillet – its color should be uniformly pink, without spots, blood clots or mucus, and the smell should be pleasant, not pungent.

You can use any type of hard cheese, but Parmesan is the best option.

If you don't like Herbes de Provence, you can add any other dried herbs to your taste.