Chicken roulade filled with chicken risotto in omelet

Ingredients for 1 servings:

• 1 chicken breast fillet(s) with inner fillet, otherwise a little more is needed
• some salt and pepper
• Spice(s) of your choice
• Oil for frying
• some butter
• 1 chicken inner fillet(s) (or use the one you have)
• 200 g milk
• ½ onion(s)
• 50 g risotto rice
• some white wine
• some chicken broth (instant powder)
• 1 egg(s)
• some milk
• some salt and pepper
• Oil for frying
• some butter
• 3 tsp sugar
• 1 shot of honey
• 50 ml white wine
• some chicken broth (instant powder)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

First, remove the inner fillet from the chicken breast with a single cut. Next, cut the chicken breast with a butterfly cut. This means cutting the chicken so that you can open it without completely cutting it in half. Place it on its inside and carefully (!) pound it wider with a meat tenderizer. Be careful not to tear it, as the chicken is very tender. Then season the inside with salt, pepper, and other spices of your choice and set it aside. Finely chop the inner fillet (or about 1/4 of the chicken breast). To do this, dice the meat vertically and horizontally as finely as possible, then pound it wider with a meat tenderizer, and then chop further with a knife. (Or you can use an electric chopper.) Also finely chop the onion. For the risotto, add a little butter to the pan, add the chopped chicken, and fry until it is no longer raw. Deglaze with a splash of white wine. Then add the milk and a little chicken stock powder. Pour the mixture into a bowl. Melt a little more butter in the pan and fry the onions until browned. Then add the rice and fry briefly over medium heat, stirring constantly. Deglaze with a splash of white wine and add the meat and milk mixture from the bowl. Reduce the heat to the lowest possible setting, put the lid on, and let the rice cook and absorb the liquid. For the omelet, whisk the egg with a little milk and season with salt and pepper. Add a little oil to a non-stick pan, pour in the egg, and fry over medium heat on both sides until you have an omelet. If you don’t want to turn the omelet, cover the pan so it sets on top as well. For the sauce, add a little butter to the pan, add the sugar and honey, and let it caramelize over medium heat. Be careful not to overcook it, or it will become bitter! Carefully deglaze with the wine (danger of splashing!). Simmer and stir until the caramel has dissolved. Season with chicken stock powder. Place the omelet on the inside of the pounded chicken breast, then spread the risotto on top. Roll the meat into a roulade. Secure it with kitchen string, toothpicks, or roulade pins. Add oil to the pan and heat. Fry the roulade over high heat until browned all over, starting with the open side down so it doesn’t open during cooking. While cooking, baste the roulade with oil from the pan frequently, so the top side cooks a little. Place the roulade on a plate and pour over the sweet wine sauce. This recipe was inspired by the dish “Quail Stuffed with Risotto and Eggs ~Brazen Youngster Style~” from the anime Shokugeki no Souma. Quail are very expensive, and removing the bones is very time-consuming, and it’s quite unrealistic to stuff these small birds this way, so I came up with this substitute.