Chicken rolls with cream cheese filling

Name: Chicken rolls with cream cheese filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg mainly waxy potatoes (e.g. satina); 100 g Whipped cream; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp freshly grated nutmeg; 30 g grated gouda cheese; 1 collar Chervil; 1 collar Chives; 200 g Double cream cream cheese; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Oil; 250 ml Chicken bouillon (instant); 100 ml dry white wine; 500 g Carrots; 1-2 TABLESPOONS dark sauce thickener; 20 g Butter; 1 TABLESPOON Sugar; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Toothpicks

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg mainly waxy potatoes (e.g. satina)
100 g Whipped cream
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp freshly grated nutmeg
30 g grated gouda cheese
1 collar Chervil
1 collar Chives
200 g Double cream cream cheese
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Oil
250 ml Chicken bouillon (instant)
100 ml dry white wine
500 g Carrots
1-2 TABLESPOONS dark sauce thickener
20 g Butter
1 TABLESPOON Sugar
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Toothpicks

Directions

1
Peel and wash the potatoes and cut them into thin slices. Grease a gratin dish and place the potatoes in the dish in flakes. Mix cream and milk, season with salt, pepper and nutmeg.
2
Pour over the potatoes. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. In the meantime, wash the herbs and dab dry. Put some chervil aside for garnishing, chop the rest finely, cut chives into small rolls.
3
Mix cream cheese with herbs. Season to taste with salt and pepper. Wash the meat, dab dry. Cut the chicken fillets crosswise with a sharp knife. Tap the meat between 2 layers of foil thinner.
4
Season the meat with salt and pepper, brush with the cream cheese, roll it up and pin it with toothpicks. Heat 2 tablespoons of oil in a pan or frying pan. Fry the rolls in it all around.
5
Add stock and wine and stew covered for about 8 minutes. Clean, peel and wash the carrots. Halve lengthwise and cut into pieces. Heat 1 tablespoon of oil and fry the carrots at low heat for about 10 minutes.
6
Remove the rolls from the braising liquid and keep warm. Stir the sauce thickener into the boiling liquid, simmer for about 1 minute. Season to taste with salt and pepper. Add the rolls to the sauce. Add butter to the carrots, sprinkle with sugar.
7
Glaze while turning for 2-3 minutes, season with salt. Serve the rolls with carrots and gratin. Garnish with chervil.