Stuffed chicken roulade with feta cheese

Ingredients for 4 servings:

• 2 chicken breast fillets
• 120 g sheep’s cheese
• 2 shallots or small onions, finely chopped
• 1 small garlic clove(s), finely chopped
• 1 chili pepper(s), pitted, finely chopped
• ½ cup cream
• a little lemon juice
• 1 sprig(s) rosemary, fresh, finely chopped
• 4 cl Sherry or Marsala
• some salt
• 200 ml broth
• 1 tbsp peppercorns, green, pickled in brine
• Spice mix for chicken
• 1 tsp, leveled tomato paste
• 1 bunch parsley, chopped
• some olive oil
• Pepper from the mill
• Paprika powder
• some butter
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Split the two breast fillets in half and remove any fat and bones, leaving four individual fillets. Then, using a sharp carving knife, cut a horizontal incision down the thicker side of the fillets almost to the end. Open the fillet and flatten it with a cleaver (or a frying pan) using the flat side. Season with salt and pepper, and sprinkle with some freshly chopped rosemary. Cut the feta cheese into strips, place them on top, roll them up, and secure them with a toothpick at the end. Sprinkle the outside of the roulades with the chicken seasoning mix and fry them all over in a little heated olive oil and butter for about 5-7 minutes. Then remove them and wrap them side by side in aluminum foil. Let them rest in a preheated oven at about 170°C for about 12 minutes. Add a little butter (about 1 tbsp) to the previously used pan and add the finely chopped shallots, chili pepper, garlic clove, rosemary, and green pepper. Crush some of the peppercorns slightly with a fork to infuse more flavor. Add the level teaspoon of tomato paste and fry. After about 3-4 minutes, deglaze with sherry or Marsala. Let it reduce for 2 minutes, add the cream, and simmer for 3 minutes. Pour in 150-200 ml of stock (either homemade stock or hot water with a tablespoon of granulated stock (or double the amount for chicken stock) and reduce slightly. Thicken the sauce with a little cornstarch, if necessary. Add salt, freshly ground pepper, 2-3 dashes of lemon juice, a little paprika, and a small pinch of sugar. Remove the fillets from the oven and add any drippings from the aluminum foil to the sauce. Remove the toothpicks from the roulades and cut them diagonally down the middle from the top. Pour a layer of sauce onto the plate and arrange each half on top (or one half if desired), leaning it slightly upright. Sprinkle the edge of the plate with chopped parsley and serve. Serve with rice or rösti and Romanesco cheese.