Pan-fried chicken roll with port salut cheese stuffing
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.
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
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.