Chicken Roulade with Ham and Cheese
Chicken fillet is rolled with ham, cheese, and dill to make neat slices for a festive table. The dish has a mild flavor and is suitable for children.
- Time
- 1 h
- Serving
- 351 kcal
- Ingredients
- ≈ $2.22
- Protein
- 47 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 150 g
- 2 Hampack 300 g ≈ $2.85 30 g
- 3 Hard cheesepack 200 g ≈ $2.70 25 g
- 4 Garlic≈ $10.00 per kg 2 g
- 5 Dillpack 50 g ≈ $1.80 4 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Butterfly the chicken1 fillet, cover with plastic wrap, and pound into an even layer about 1 cm thick.
Season the fillet with salt and a little pepper, then spread with sour6 cream mixed with minced garlic4.
Layer on the ham2, grated cheese, and chopped dill5, leaving one edge free.
Roll up tightly, wrap in foil seam-side down, and place in a baking dish.
Bake at 180 °C for 40 minutes, then open the foil and brown for 5 minutes.
Let the roulade rest for 10 minutes and slice when the cheese inside stops oozing.
Tips
- Why it works
- Pound the fillet to 1 cm thick so it cooks evenly and isn't raw inside. If it's too thin, it burns outside, and if it's too thick, the cheese won't melt.
- Substitutions
- Replace the ham with 30 g of "Doktorskaya" sausage for a less salty taste. Use 25 g Gouda instead of the hard cheese if you have no melting cheese.
- Common mistakes
- The roll cracks when sliced if the fillet isn't pounded evenly or is rolled too tightly. Check that the edges are even, not wavy.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1–1.5 minutes, covering the plate. Don't freeze, the cheese will separate.
- Serve with
- Serve with mashed potatoes or boiled rice. Works for a family dinner or a kids' party with a vegetable salad.
Comments 0
Sign in to leave a comment.
No comments yet.