John Myers
Chicken Rolls with Camembert
The perfect chicken rolls with camembert recipe with a picture and simple step-by-step instructions.
- 50 g Camembert cream setting
- 4 Discs Chicken breast fillets
- Salt and pepper
- 125 g Tomato mustard sauce
- 1 medium sized Fresh onion
- 800 g Savoy cabbage fresh
- 75 g Butter
- 150 ml Vegetable broth
- 200 g Spaetzle
- 2 tbsp Oil
- 200 ml Water
- 1 tbsp Chopped peanuts
- Cut the cheese into slices. Knock the chicken breast fillets flat, season with salt and pepper. Brush with the tomato-mustard sauce (or cranberries) and top with 1 slice of cheese. Roll up, peg.
- Dice the onion. Cut the pearling into strips. Sauté the onion and savoy cabbage in 50 g butter until translucent. Add the stock and simmer for about 15 minutes. Season with salt and pepper.
- Cook the spaetzle according to the instructions on the packet. Fry the rolls in the oil on all sides. Pour in 200 ml of water and simmer for about 10 minutes.
- Drain the spaetzle. Heat 25 g butter in the pan with the spaetzle and the chopped peanuts in it. Season the savoy cabbage and frying stock to taste. Serve rolls with butter savoy cabbage and peanut spaetzle.
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