Poultry roulades with dried tomatoes and goat cheese sauce

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Poultry roulades with dried tomatoes and goat cheese sauce

Poultry roulades with dried tomatoes and goat cheese sauce





Ingredients
Number of people
-
4
+

600 g of Poultry

12 basil leaves

150 g goat cheese (chavroux style)

50 g grated parmesan cheese

4 tablespoons chopped dried tomatoes

20 cl chicken broth
For the goat cheese sauce:

15 cl of fresh cream

75 g Parmesan cheese

75 g goat cheese (chavroux style)

1 pinch of nutmeg

Pepper from the mill

Salt




Preparation 
TOTAL TIME: 1 HR
Preparation: 15 min
Cooking time: 45 min
Step 1
1. Preheat the oven to th 6 (180°C).
Step 2
Cut the poultry fillets into thickness, flatten them, add salt and pepper.
Step 3
2. Line the centre of the cutlets with basil leaves.
Step 4
3. Mix the goat, parmesan cheese, dried tomatoes, salt (not too much!) and pepper.
Step 5
4. Spread the mixture over the cutlets, then roll them up, fixing them (with toothpicks, for example).
Step 6
5. Pour the chicken broth into an ovenproof dish, place the roulades on it and bake in a hot oven for 30 minutes.
Step 7
6. Prepare the goat sauce: heat the crème fraîche with the parmesan cheese, goat cheese, salt, pepper, nutmeg. When the cheese is melted, froth the sauce with a whisk, and keep warm.
Step 8
7. Cut the paupiettes in half, divide them on the plates and cover with sauce.
Step 9
Serve with Greek pasta, dried tomatoes and a few basil leaves.
Step 10
Enjoy your meal!
Author's note
Dish that can be prepared in advance, to fully enjoy your friends!

I add my grain of salt

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