Chicken Roulade with Ham and Cheese

1. 1 Chicken breast filletpack 800 g ≈ $7.36 150 g
2. 2 Hampack 300 g ≈ $2.91 30 g
3. 3 Hard cheesepack 200 g ≈ $2.64 25 g
4. 4 Garlic≈ $10.00 per kg 2 g
5. 5 Dillpack 50 g ≈ $1.80 4 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Butterfly the chicken¹ fillet, cover with plastic wrap, and pound into an even layer about 1 cm thick.

2. Season the fillet with salt and a little pepper, then spread with sour⁶ cream mixed with minced garlic⁴.

3. Layer on the ham², grated cheese, and chopped dill⁵, leaving one edge free.

4. Roll up tightly, wrap in foil seam-side down, and place in a baking dish.

5. Bake at 180 °C for 40 minutes, then open the foil and brown for 5 minutes.

6. Let the roulade rest for 10 minutes and slice when the cheese inside stops oozing.