Chicken roulade served with brie-stuffed figs
A recipe by Bulgarian chef Taniu Shishkov. Rating 5/5.
⏱️ Prep: 100 min
Ingredients
| 650 г | chicken fillet from a deboned thigh |
| 150 г | cream cheese |
| 150 г | sun-dried tomatoes |
| 200 г | bacon |
| 50 г | buckwheat groats |
| 8 | large figs |
| 200 г | brie |
| 15 мл | olive oil |
| — | salt and black pepper |
Instructions
Preparation time: 1 h 40 min. Serves 4. Pairs with rosé.
- On a sheet of cling film arrange two or three slices of very thinly sliced bacon. Spread a chicken steak over them and season with salt and black pepper. Spread with a thin layer of cream cheese and arrange 3 thin slices of sun-dried tomato and a few grains of buckwheat/groats over it, which we have toasted beforehand for 3–4 minutes in a dry pan. Roll each steak up well and tighten it with the film so that it looks like a wrapped sweet. Place the prepared roulades in a pot with boiling water for 20–25 minutes. After boiling, remove them and put them in the fridge for 30 minutes.
- Carefully remove the film from the cooled roulades so their shape is preserved, place them in a tray greased with olive oil and bake for 10–15 minutes in an oven preheated to 200°C.
- Wash the figs and remove their stems. Hollow out a hole in their fleshy part, where we place a piece of cheese. Bake them in an oven heated to 200°C until the cheese melts.