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Chicken Roulade with Creamy Filling and Roasted Potatoes

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  1. Preheat the oven to 180°C (350°F).
  2. Prepare the filling:
  • Finely chop the boiled egg, carrot, and pickled cucumber
  • Mix with quark cheese, sour cream, and grated cheese
  • Season with salt and dried garlic
  • Set aside
  1. Prepare the chicken:
  • Place chicken breasts between plastic wrap
  • Pound until approximately 1/4 inch thick
  • Season with salt, pepper, oregano, paprika, and garlic powder
  1. Assemble the roulades:
  • Blanch cabbage leaves in boiling water until pliable
  • Place seasoned chicken on cabbage leaf
  • Spread filling mixture evenly
  • Roll tightly, securing with toothpicks if needed
  1. Cook the roulades:
  • Place in preheated oven
  • Bake for 15-20 minutes until internal temperature reaches 165°F (74°C)
  1. Meanwhile, prepare potatoes:
  • Cut potatoes into even-sized pieces
  • Toss with oil and seasonings
  • Roast at 200°C (400°F) for 30 minutes until golden

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