Chicken rolls with blue cheese sauce
Once again the school year ends. And though the days are longer, I think I do less than normal with the children at home from school at noon and all the functions, concerts and festivals to commemorate the end of school year… This is the reason why lately I’ve been a bit absent from the blogosphere. But I promise to make amends.
Today’s recipe is easy and tasty, perfect for children and adults. The Roquefort sauce is amazing and can be used with other meats too (just the other night we took it with beef tenderloin steaks … soo good!) but you can use other blue cheese if you like, such as Cabrales or Bleu d’Auvergne.
For 4 people
- 4 chicken fillets
- 4 slices of York ham
- 4 slices of cheese (I used Havarti cheese)
- 1 onion
- 200 g blue cheese (Roquefort)
- 200 ml cream
- Olive oil
- Salt and pepper
Place the chicken fillets stretched on a flat surface covered with a piece of plastic wrap, add salt and pepper and place one slice of ham and another of cheese over each one. Wrap the rolls very tight and pay special attention to both ends to avoid water to get in while cooking.
Put them in a pot with boiling water and cook for about 10 minutes. Then remove the plastic wrap and set aside.
To make the cheese sauce, sauté the onion in a skillet with some of olive oil. When it begins to brown, add the blue cheese, stir and crush the mixture. Add the cream and let the sauce to get some consistency. Remove from heat.
Just before serving, brown the rolls in a little olive oil (optional), then cut into slices and pour over a bit of cheese sauce. Decorate the plate with some parsley and place the remaining sauce in a bowl and bring it to the table so everyone can add more sauce if desired.
Speaking of end of term, look what I made last weekend for a benefit sale at my kids’ school.