This modern chicken dish is jazzed up with traditional Hungarian spices and herbs, and borrows some cheese from the French. Creamy but still light, perfect for weekday dinners. I used some home-made fig jam to complement the Brie, but blueberry jam would also do the trick.
4 chicken breasts
128 g Brie Le Rustique
2 pack of smoked bacon rashers
1 bunch of sage
2 teaspoon ground coriander
mixed salad leaves
2 tablespoon olive oil
1 tablespoon balsamic vinegar
Clean the chicken breast and cut halfway on the side so you can open the meat and make it flat. Season with salt and black pepper and ground coriander.
Slice up the cheese and place in the middle of your fattened chicken, then roll the meat up. Put sage leaves onto every roll then secure by wrapping each piece of chicken with bacon and wrap again with tinfoil tightly and place the pieces into a roasting pan.
Place it into a preheated oven and cook for 45 minutes on 200°C. Remove from the oven, open the top of the aluminum foil of each one to expose the bacon then put back in the oven and grill for 10 minutes. Remove from the oven and wait for 5 minutes before you serve up.
Mix the salad and the chopped tomato and place onto a plate, drizzle with the olive oil and vinegar. Slice up the chicken and place next to the salad, offer some jam on the side.
Cooking time: 45minutes
Tip: You can use some more characteristic cheese like Stilton or Danish blue
Calories and nutrition:
Calories:438 Carbs:1.2 g Protein: 65,6 g Fat:18,7