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Pan-fried chicken roll with port salut cheese stuffing

epicure 17 July 2013
Cuisine ,
Type of Meal
Vegetarian-friendly No

This semi-soft pasteurised cow’s milk cheese hails from Brittany and sports an unmissable orange crust. It has its origins as a monastery cheese as it was invented by 19th century Trappist monks.

Serves 4
Prep time: 15 minutes
Cook time: 20 minutes

6                      chicken legs, deboned
300g                Port Salut cheese, available from Greengrocer, divided into 6 even portions
12 slices           bacon strips

1tbsp               olive oil
30g                  white onion, diced
30g                  carrot, diced
30g                  toasted pine nuts
2tsp                 honey
Pinch               rock salt and freshly cracked black pepper
½cup               white wine

80g                  butter glazed garden vegetables
5g                    fresh herb
2tsp                 mint-infused oil

  • Heat up a pan with oil and fry onions until fragrant.
  • Add in the rest of the stuffing ingredients and lightly fry for 2 minutes. Let the cooked stuffing cool down.
  • Deglazed the pan with white wine.
  • Stuff the cooked stuffing and port salut cheese into the deboned chicken legs.
  • Wrap the stuffed chicken legs with bacon until it is fully covered.
  • Place the bacon wrapped chicken leg into a preheated oven of 170°C and roast for 12 to 15 minutes or until the chicken leg is cooked.
  • Rest the chicken leg in the oven for 3 to 5 minutes.
  • Serve the roasted chicken leg with the garnishes.

From m(int.) Network

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