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Cheesy Chicken Roulade

Main dishes were never my strength, I got to admit.

Most of the time I tend to save my focus for the lovely morning brunch, delighted smoothie or small snacks. But like others healthy eaters, when it comes to main dish made from the balanced portion between protein, carb and veggie, I’ll go for chicken breast first on my list.

This roulade maintains the juicy flavour of the chicken meat, while combining with the hint of ham and minced broccoli. Make sure you had the whole roulade chilled in the fridge for at least 20′ before baking, that ensures the shape once you slice it into small rolls at the end 🍭

Here we go

  • chicken breast: 1, cut in half
  • a handful of broccoli
  • ham: 1 slice
  • mozzarella cheese: 1 stick
  • mustard: 2 tablespoons
  • honey: 1 tablespoon
  • salt & pepper
  • black sesame for decorating

Boil the broccoli in salted water. Drain well and blend it with 1-2 tablespoon of boiling water until it gets thick.

Mix the honey and mustard with a pinch of pepper.

Bash up the chicken until it becomes tender and flat out a bit. Add up a layer of the broccoli mixture then finish with a few slice of ham and a stick of mozzarella in the center. Roll up the thing and chill it in the fridge for 20-30, or until you are ready to eat.

Preheat the oven at 350*C. Brush the mustard sauce all over the roll and bake for 20-25 minutes, until this chicken turns into a big ass golden roulade.

Cut the roulade into small rolls. Make sure you have yourself a few shoots to use for the gram. Have fun cooking!



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