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Pan-fried chicken roll with port salut cheese stuffing

epicure 17 July 2013
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Cuisine ,
Type of Meal
Vegetarian-friendly
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Speed

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

stuffing
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

garnish
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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