Two-Cheese Chicken Rolls

1. 1 Breadcrumbs 13 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
4. 4 Hard cheesepack 200 g ≈ $2.70 40 g
5. 5 Cilantropack 50 g ≈ $1.20 5 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Chicken breast filletpack 800 g ≈ $7.23 145 g
8. 8 Soy sauce 5 ml
9. 9 Olive oil 3 ml
10. 10 Sunflower oil 9 ml
11. 11 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Cut the chicken⁷ fillet lengthwise into a flat piece and marinate in soy sauce for 10 minutes.

2. Pound the fillet on one side to a flat sheet about 1 cm thick.

3. Cut feta³ into cubes, finely chop cilantro⁵ and dill¹¹, press the garlic⁶, mix everything.

4. Top the fillet with a slice of hard⁴ cheese and the feta³-herb-garlic⁶ mixture, roll into a roulade.

5. Beat the egg, dip the roll in it, then coat all over with breadcrumbs.

6. Heat oil in a skillet and fry the roll 2–3 minutes on each side until golden.

7. Transfer the roll to a baking dish and bake at 180 °C 15–18 minutes, until the juices run clear and the cheese inside melts.

In short

• In the planner this dish is cooked for two days: reheat on day two.