Chicken Roll with Pickled Cucumbers

1. 1 Pickled gherkinspack 370 g ≈ $3.00 40 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 180 g
3. 3 Cream cheesepack 140 g ≈ $1.80 40 g
4. 4 Mustard 5 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Baconpack 200 g ≈ $2.95 40 g
7. 7 Ground black pepper 1 g

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

Method

1. Preheat oven to 400°F (200°C). Grate pickled¹ cucumbers coarsely and drain well.

2. Mix farmer’s cheese, cucumbers, Dijon mustard, and chopped dill⁵ in a bowl.

3. Slice chicken² breast lengthwise, stopping halfway through, open like a book, cover with plastic wrap, and pound to ¼-inch thickness. Season with black pepper.

4. Spread filling along the short edge, leaving a ½-inch border, then roll tightly.

5. Wrap roll snugly with bacon⁶ strips, seam-side down, and place in a baking dish.

6. Bake 30 minutes at 400°F (200°C) until bacon⁶ is crispy and chicken² is done (juices run clear, no pink).

7. Let rest 5 minutes, then slice into rounds.