Time
40 min
Serving
6 persons
Calories
0
Ingredients
- boneless, skinless chicken breasts: 4 piece
- Adygei cheese, grated or crumbled: 0 g
- parsley: 2 Tbsp (chopped, fresh)
- dill: 1 Tbsp (chopped, fresh)
- oregano: 1 tsp (dried)
- garlic powder: 1 tsp
- salt and black pepper: (to taste)
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 375°F (190°C).
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In a mixing bowl, combine the Adygei cheese, fresh parsley, fresh dill, dried oregano, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
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Place the chicken breasts on a clean work surface and flatten them slightly using a meat tenderizer or rolling pin.
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Divide the cheese mixture equally among the chicken breasts, spreading it evenly over the surface. Leave a small border around the edges to prevent the filling from oozing out while cooking.
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Gently roll up each chicken breast, securing them with toothpicks or kitchen twine to hold their shape. Season the outside of the rolls with a sprinkle of salt and black pepper.
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Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken rolls and sear them for 2-3 minutes on each side until golden brown.
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Transfer the skillet to the preheated oven and bake for approximately 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
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Remove the chicken rolls from the oven and allow them to rest for a few minutes before slicing.
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Serve the Adygei Cheese Stuffed Chicken Rolls warm, garnished with fresh herbs, and accompanied by your choice of sides. Enjoy!
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Note: Remember to remove the toothpicks or twine before serving the chicken rolls.
