John Myers
Stuffed Wild Garlic Chicken Roulades
The perfect stuffed wild garlic chicken roulades recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken breast fillets
- 150 gr Wild garlic
- 80 gr Emmental, grated
- 2 tbsp Cream cheese 70% F.i.Tr.
- Salt pepper
- 8 Discs Bacon
*** For the sauce ***
- 10 leaves Wild garlic
- 100 ml White wine
- 150 ml Water
- 2 tbsp Cream cheese
- 1 tbsp Sour cream
- 1 tbsp Butter
- 1 tbsp Mondamin
- Some water
- Salt,
- 1 pinch Cayenne pepper
- 1 Prizes Curry powder
- 2 Splash Lemon juice
- 0,5 tsp Mustard
- Wash and blanch the wild garlic, squeeze out the wild garlic well and cut into small pieces. Wake the chicken fillets under running water and pat dry and cut a pocket into each one, season with salt and pepper.
- Coat the inside of the pockets with cream cheese, fill with cheese and wild garlic, close and wrap tightly with two slices of bacon each, possibly fix with toothpicks. Now preheat the oven to 180 degrees and heat an empty baking dish so that the bacon will be nice and crispy later.
- Now fry the roulades in a pan on all sides and bake in the oven for 20 minutes. Meanwhile, cut the wild garlic leaves into small pieces, deglaze the roast stock of the roulades with the white wine, add all the remaining ingredients while stirring and simmer for 10 minutes.
- Mix the cornstarch with a little water until smooth and thicken the sauce a little. This goes best with rice, salad and / or a baguette.
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