I purchased a fresh roasting chicken and carefully butchered it, keeping each part for delicious dishes. I deboned the chicken breast carefully, cutting it into four thin slices, which I pounded well to make them as flat and easy to roll as possible. After obtaining the desired slices, I generously seasoned them with salt, ground pepper, and oregano, adding a flavorful and savory taste.
In the center of each pounded slice, I placed a stick of cheese, which will melt during baking, bringing a creamy texture to the dish. I also added small florets of broccoli, which will provide a crunchy note and a vibrant color to the rolls. After filling the slices, I carefully rolled them up, ensuring to tuck the ends inside, like stuffed cabbage, to prevent the filling from spilling out.
To create the perfect dough, I combined the necessary ingredients, obtaining a homogeneous and elastic composition. After letting the dough rest, I rolled it out as thin as possible, trying to achieve delicate sheets. I cut the dough into four pieces and placed a rolled breast in the middle of each sheet. Skillfully, I rolled each breast together with the dough sheet, making sure the filling was well sealed.
After finishing the rolls, I sprinkled them with ground pepper and oregano, adding an extra layer of flavor. I placed them in a baking tray lined with parchment paper, and using a fork, I made a few pricks in the dough to allow steam to escape during baking. I put the tray in the preheated oven and let the rolls bake for 30 minutes until they turned beautifully golden brown.
After baking, I let the rolls cool for 5 minutes to make them easier to cut. I sliced them diagonally, obtaining thick slices of about 3 cm, which are perfect for serving. These rolls can be enjoyed as an appetizer or as a main course, accompanied by a light sauce, ideal for chicken, which will perfectly complement the dish. This recipe is not only tasty but also full of color and texture, making it perfect for any occasion.
In the center of each pounded slice, I placed a stick of cheese, which will melt during baking, bringing a creamy texture to the dish. I also added small florets of broccoli, which will provide a crunchy note and a vibrant color to the rolls. After filling the slices, I carefully rolled them up, ensuring to tuck the ends inside, like stuffed cabbage, to prevent the filling from spilling out.
To create the perfect dough, I combined the necessary ingredients, obtaining a homogeneous and elastic composition. After letting the dough rest, I rolled it out as thin as possible, trying to achieve delicate sheets. I cut the dough into four pieces and placed a rolled breast in the middle of each sheet. Skillfully, I rolled each breast together with the dough sheet, making sure the filling was well sealed.
After finishing the rolls, I sprinkled them with ground pepper and oregano, adding an extra layer of flavor. I placed them in a baking tray lined with parchment paper, and using a fork, I made a few pricks in the dough to allow steam to escape during baking. I put the tray in the preheated oven and let the rolls bake for 30 minutes until they turned beautifully golden brown.
After baking, I let the rolls cool for 5 minutes to make them easier to cut. I sliced them diagonally, obtaining thick slices of about 3 cm, which are perfect for serving. These rolls can be enjoyed as an appetizer or as a main course, accompanied by a light sauce, ideal for chicken, which will perfectly complement the dish. This recipe is not only tasty but also full of color and texture, making it perfect for any occasion.
Ingredients
600 g boneless chicken breast, a few broccoli florets, 4 sticks of goat cheese, salt, ground pepper, oregano. Dough: 200 g flour, 1 teaspoon butter, 1 egg yolk, warm water approx. 100 ml, salt.