An impressive chicken roulade where thinly pounded chicken breast is filled with kaşar cheese and greens, rolled, and baked. With its cheesy cross-section revealed when sliced, it's a light yet filling chicken dish fitting for festive tables.
Rub both sides of the thinly pounded chicken breasts with salt, black pepper, and thyme.
Spread grated kashar cheese and chopped dill over the chicken. Roll up tightly and secure with a toothpick.
Heat the olive oil in a pan and sear the outside of the rolls on all sides. Transfer to a baking dish and bake in a preheated 180°C (350°F) oven for 20 minutes, until cooked through. Caution: The internal temperature must reach 74°C (165°F).
Remove the rolls from the oven and let rest for 5 minutes. Remove the toothpicks and serve sliced into thick pieces.
Important: Pounding the chicken breast thin and even ensures the roll wraps neatly and cooks evenly. Caution: Secure the roll well with toothpicks and make sure the chicken is fully cooked; the internal temperature should reach 74°C (165°F). Contains dairy (kaşar cheese). Contains no tree nuts, no gluten.
Searing the outside of the roll in a pan before baking both adds color and seals in the juices. Let it rest for 5 minutes after coming out of the oven to make slicing easier.
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