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Chicken Roulade with spring vegetables

Serves 4

  • 240g Rochefort Tradition cheese
  • 50g Rochefort butter
  • 4 small chicken breasts, approximately 120g each
  • 4 thin rashers of smoked bacon
  • Any spring vegetables you like, such as:
    • Carrots (4)
    • A handful of green beans
    • A handful of broad beans or peas
    • White and/or green asparagus
    • Turnips (4)
    • Cauliflower (a few florets)
    • etc.
  • 1 clove garlic
  • Ground salt and pepper
  1. Slice the Rochefort Tradition cheese
  2. Cut the chicken breasts in half lengthwise (without going all the way through)
  3. Open them to create an envelope and distribute the slices of Rochefort cheese between them, laying a rasher of smoked bacon on top
  4. Add ground pepper
  5. Wrap the chicken up tightly with the filling inside  
  6. If necessary, hold them together with a toothpick
  7. Brown the chicken breasts in 20g of Rochefort butter in a casserole dish and then put them in the oven at 180°C for about 20 minutes.
  8. Clean the vegetables and cook them separately in salted water, keeping them slightly al dente
  9. Melt the rest of the butter in a frying pan, add the pre-cooked vegetables and the finely chopped garlic
  10. Add salt and pepper and sauté until the vegetables are well coated
  11. Arrange the chicken in a serving dish or on individual plates with the vegetables all around and serve
  12. Can be served with some baby new potatoes, browned in a knob of Rochefort butter