Chicken Thigh Roulade with Bacon and Suluguni
Chicken thigh provides protein, while suluguni adds calcium and a savory note. The bacon forms a browned outer layer and helps keep the meat juicy inside.
Cut open the boneless skinless chicken thigh (1000 g), butterfly thicker pieces, and lay the meat flat on parchment. Season with table salt (5 g), black pepper (1 g), and chili pepper (0.5 g).
Spread the cream cheese (150 g) over the meat. Add strips of bell pepper (50 g) and grated suluguni cheese (200 g).
Roll the meat tightly around the filling. Wrap the roulade with overlapping bacon (260 g) and secure it with kitchen twine.
Transfer the roulade to a baking dish seam-side down and bake at 190 °C until the center reaches at least 74 °C. Let it rest after baking before slicing.
Slice the roulade and serve hot.
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