Thin chicken breasts are filled with Kashar cheese and herbs, rolled up, and baked until cooked through. Sliced to reveal a cheesy center, this elegant and satisfying chicken dish is well suited to a dinner party.
Season both sides of the thin chicken breasts with salt, black pepper, and thyme.
Spread the grated Kashar cheese and chopped dill over the chicken. Roll it up tightly and secure it with toothpicks.
Heat the olive oil in a skillet and sear the outside of the rolls on all sides. Transfer them to a baking dish and bake in an oven preheated to 180°C / 355°F for 20 minutes, until cooked through. The internal temperature should reach 74°C / 165°F.
Remove the rolls from the oven and let them rest for 5 minutes. Remove the toothpicks, cut into thick slices, and serve.
Pound the chicken breast to an even thickness so the roll is easy to shape and cooks evenly. Secure it firmly with toothpicks and make sure the chicken is fully cooked; the internal temperature should reach 74°C / 165°F. Contains milk (Kashar cheese). Contains no nuts or gluten. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check packaged-product labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
