Chicken rolls with cheese
Description
You can serve them warm or cooled as a cold appetizer. For the filling, use any combination: dried fruits, nuts, cheese, herbs, vegetables—here everyone has complete freedom of choice. You can make one large roll by joining several fillets or make individual ones.
Instructions
- 1
Step 1
1. Rinse the cabbage and cut the leaves off the head. Place it in a bowl, cover with plastic wrap, and microwave for 2 minutes.
- 2
Step 2
2. Place the soft cabbage, basil leaves, pine nuts, and Parmesan into the food processor bowl, and mix until a coarse crumb forms.
- 3
Step 3
3. Wash the fillet, make a cut so that the fillet opens up like a butterfly's wings.
- 4
Step 4
4. Cover the meat with plastic wrap and lightly pound it with a mallet, but make sure not to make holes.
- 5
Step 5
5. Place cheese on each fillet, then add the filling of cabbage and basil.
- 6
Step 6
6. Roll the meat into a roulade, secure it with toothpicks, and season with salt and pepper.
- 7
Step 7
7. Heat vegetable oil in a skillet and place the rolls in it. Fry them on all sides until golden brown.
- 8
Step 8
8. Remove the chicken from the skillet and transfer it to a baking dish. Place in a preheated oven at 180 degrees for 20 minutes, covering the dish with foil. Return the skillet to the heat and add the butter.
- 9
Step 9
9. Pour wine into the melted butter, add salt. Cook the mixture until it reaches a sauce-like consistency.
- 10
Step 10
10. Remove the rolls from the oven and take out the toothpicks. Slice the roll into pieces, arrange on a plate, pour the sauce over the rolls, and serve, garnished with pine nuts.