Chicken Roulade with Vegetables and Cheese
Tender poultry with vegetables and hard cheese combines complete protein, fiber, and satisfying fats. Sautéing the vegetables first and baking the roll produces a tender filling and clean slices.
Cut the chicken breast fillet (1000 g) open and pound it. Season with table salt (5 g), black pepper (3 g), and minced garlic (15 g).
Butter (20 g) is used to sauté the onion (80 g) and carrot (100 g), then add the bell pepper (150 g) and cook for 5 more minutes. Cool the vegetables, mix them with hard cheese (100 g), spread the filling over the chicken, and roll it up.
Brush the roulade with sunflower oil (30 g), tie it with kitchen twine, and bake at 190°C for about 40–45 minutes, until the center reaches 74°C. Rest for 10 minutes before slicing.
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