Chicken Rolls with Cottage Cheese and Parsley
Chicken breast and cottage cheese provide protein, while garlic and parsley give the filling a fresh aroma. Baking keeps the meat tender, and thinly pounded fillets form neat individual rolls.
Blend the 9% cottage cheese (170 g), parsley (20 g), and garlic (20 g) until smooth.
Cut the chicken breast (500 g) into 4 portions and pound each between parchment sheets to 2–3 mm thick.
Place the cottage-cheese filling in the center, roll up the chicken, and secure with toothpicks or kitchen twine.
Brush the rolls with olive oil (10 g), sprinkle with fresh thyme (2 g), and season with table salt (to taste) and black pepper (to taste).
Bake at 180 °C for about 18 minutes, until the center reaches 74 °C and the juices run clear. Rest the rolls for 5 minutes, then remove the toothpicks.
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