Cheese Stuffed Chicken Roll with Dijon Cream Sauce
International dishesPan Seared DishesFrance30 minutes to prepare, 15 minutes to cook
A European style dinner at home starts with a cheese stuffed chicken roll and a Dijon cream sauce. The pleasure is in the crisp crumbed shell around tender chicken breast and melting cheese. Rolling it tightly enough that the cheese stays in is the difficult part.
The chicken is flattened inside cling film, then seasoned with thyme, salt and pepper. Once the rolls are golden on both sides in the pan, they finish in a 150 degree C oven for 5 more minutes so the center cooks through.
This batch weighs about 900g, at roughly 173 calories per 100g.
Method
Cut the emmental cheese in half, one half into batons and the other into small pieces.
Peel the onion, asparagus, potato and baby carrot. Shave the carrot and both zucchini into long ribbons and drop the vegetables into iced water. Finely chop the onion.
Clean the chicken breast in salted water, rinse with plain water, drain and slice it into thin fillets. Lay each fillet inside cling film, roll it flat and even with something heavy, then season with thyme, black pepper and salt.
Lay 1 piece of cold cuts and 1 baton of cheese on each fillet, roll it up tightly and wrap it in cling film to hold its shape.
Tip the flour and panko breadcrumbs onto separate plates and beat the egg in a bowl. Roll each chicken roll through the flour, then the egg, then the breadcrumbs.
Heat 2 tablespoons cooking oil in a pan and sear the rolls until golden on both sides, then transfer them to a 150 degree C oven for 5 minutes.
Bring a pot of water to the boil and blanch the asparagus, baby potato, carrot, baby carrot and both zucchini, then plunge them into iced water. Curl the carrot and zucchini ribbons and pin them with skewers for the plate.
Heat a pan with 5g butter and 5g onion, add the cherry tomatoes and the vegetables and cook through with a little salt.
Make the sauce: heat a pan with 10g butter, 10g onion, the Dijon mustard, the whipping cream, the white wine and the chopped cheese, and cook until thick and glossy, then add the lime juice, salt and black pepper.
Arrange the chicken rolls and vegetables on plates, spoon the sauce over and keep the rest in a small bowl for dipping.
Tips
Emmental can be swapped for mozzarella or sliced cheddar.
Dijon mustard is sold at import supermarkets, and ordinary yellow mustard works in smaller quantity because it is sharper.
Baby carrots and baby potatoes can be replaced with carrot and potato cut into small chunks.
Wrapping the rolls and chilling them for 10 minutes before crumbing helps them hold their shape.
Cook the sauce over low heat, as a hard boil splits the cream.
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