After Christmas I was left with a fridge drawer full of cheese and a box full of savoury biscuits. I’m still eating up the cheese now and the biscuits may well go stale before they get eaten, unless I can find a way of using them up. I used to love roule cheese on toast for breakfast but I found it a bit too garlicy this year. I just blame the pregnancy, but then I think maybe this is the way things should taste. Maybe my love of garlic at any time normally is not quite as normal as I would like to think.
Anyway, this post isn’t about breakfast or about roule on toast. I might not want to eat it for breakfast at the moment but I have no problem eating it later in the day, and I am even considering making this again. I’ll write out the recipe, but really you don’t need one. Two ingredients is all you need and if you fancy an easy cheesy but tasty dinner, you can’t go wrong.
You’ll see from the picture that there is cheesy sauce all over the plate. I think this is partly due to the fact that I really overstuffed the chicken and partly due to the way I stuck the cocktail sticks in to hold the breasts together. It wasn’t a problem for me – there was still cheese inside the breasts and the sauce was delicious with a jacket potato and some broccoli.
Ingredients – serves 2
Roule Cheese (or another soft cheese)
2 chicken breasts
How to Make Chicken Breasts Stuffed with Roule
Slice part-way through the chicken breasts and open them up to make them thinner and flatter. Then put them between two layers of cling film and bash them with a rolling pin to flatten them further.
Put however much Roule you want in the middle of the chicken breasts and then roll them up and secure with cocktail sticks.
Put the chicken breasts in an oven-proof dish and bake in the oven for about 25 minutes at 180C.
Serve the chicken with potatoes and vegetables.