Chicken Breast Rolls with Feta, Bacon and Creamy Mushroom Sauce

Ingredients

• 1 kg Chicken breast fillets (cut horizontally so the fillets can be opened like a book)
• 150 g Feta (cut into strips)
• 200 g Bacon (for wrapping the chicken rolls)
• Roast chicken seasoning (alternatively, salt and pepper)
• 250 g Mushrooms (cleaned and sliced)
• 1 Leek (cut into rings)
• 5 Garlic cloves (pressed or cut into thin slices)
• 100 ml White wine
• 200 g Heavy cream (additional cream if needed to make the sauce creamier)
• 2 EL Flour (sprinkle over the vegetables; additional flour if needed to thicken the sauce)
• Clarified butter (for greasing the dish)
• Salt (to taste; alternatively, use roast chicken seasoning)
• Pepper (to taste; alternatively, use roast chicken seasoning)
• Parsley (for sprinkling)
• Lemon juice (a splash for seasoning)

Steps

1. 1

   Wash the chicken breast fillets, pat them dry and cut them horizontally so they can be opened like a book.

2. 2

   Season the opened fillets with roast chicken seasoning. Alternatively, season with salt and pepper.

3. 3

   Cut the feta into strips and place one piece on each prepared piece of meat.

4. 4

   Roll up the meat, folding in the sides, then wrap each roll with bacon.

5. 5

   Preheat the oven to 200 °C using conventional top and bottom heat.

6. 6

   Grease a Dutch oven, covered oven dish or casserole dish with clarified butter.

7. 7

   Clean the mushrooms, slice them and place them in the greased dish.

8. 8

   Sprinkle the flour over the mushrooms.

9. 9

   Cut the leek into rings and add it to the mushrooms.

10. 10

    Press the garlic or cut it into thin slices, then distribute it over the vegetables as well.

11. 11

    Season the vegetables with salt and pepper.

12. 12

    Pour the white wine and cream into the dish.

13. 13

    Place the bacon-wrapped chicken rolls on top of the vegetables and cover the dish.

14. 14

    Place the dish in the preheated oven and braise the chicken rolls for about 1 hour.

15. 15

    Remove the cover and let the meat brown in the oven for a few more minutes.

16. 16

    Remove the chicken breast rolls from the dish.

17. 17

    Stir the sauce in the dish until smooth and season to taste with salt, pepper and a splash of lemon juice.

18. 18

    If necessary, thicken the sauce with a little additional flour or make it creamier with more cream.

19. 19

    Serve the chicken breast rolls with the sauce and vegetables, and sprinkle with parsley before serving.

Notes

The source does not specify exact amounts for clarified butter, salt, pepper, parsley or lemon juice. The sauce can be thickened with additional flour or refined with cream as needed. Nutritional values given by the source per serving: approximately 600 kcal, 45 g protein, 11 g carbohydrates and 40 g fat.

Nutrition per serving

• Main course
• Braise
• Oven dish
• German cuisine
• Poultry
• Bacon
• Creamy sauce
• Sunday menu