Thin sliced chicken fillets nicely filled with pointed peppers and herbal cheese. A perfect dish to match with french fries and salad or a smooth risotto.
Ingredients for 4 pers.:
- 4 thin chicken fillets
- 1 pointed pepper
- 1 jar boursin cuisine garlic and herbs (or another soft herbal cheese)
- olive oil
- salt and pepper
- fresh parsley
How to prepare it:
Pre-heat your oven at 200 degrees. Start prepping the chicken. Clean the fillets. To properly roll the chicken fillets make sure that they are somewhat flat and not thicker than 1 cm. Sprinkle a bit of olive oil, salt and pepper on top of the chicken fillets and massage it in. Repeat this for the other side of the fillet as well.
Add a tablespoon of boursin on top of the chicken and spread it out so that it covers the chicken, except for the edges. Cut the pepper into really thin slices and cut them in half so that they are shorter than the chicken. Put the pepper on top of the boursin and sprinkle some chopped fresh parsley on top.
Roll up the chicken fillet. Put some wooden skewers in the fillets to prevent them to unroll. Put a baking pan on the stove, add a bit of butter, just to make the chicken a bit juicy. Bake the rolls for about 5 minutes, make sure that all the sides are fried. Put the rolls in an oven dish and put them in the oven for 8 – 10 minutes (depending on the thickness of the fillets).
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