Snel

Chicken, ham and cheese roulade with cream sauce

Recipe made with the cream to mount and cook Snel

Ingredients

  • 2 chicken breasts
  • 6-8 slices dry-cured/Serrano ham
  • 6-8 wedges medium-strength cheese
  • 2 cartons of cream
  • 100g grated cheese
  • Olive oil
  • Salt
  • Parsley
  • Nutmeg

Serves 4

15 minutes

Preparation

  1. First of all, slice the chicken breast into nice, thick fillets. You could ask the butcher to do this for you if you want to save time.
  2. Next, place a slice of ham and a wedge of cheese onto each fillet.
    Roll them up, and hold them in place with cocktail sticks.
  3. When they’ve all been rolled up, add a little salt and pepper (optional), and gently fry them in a pan with plenty of oil. Brown each side over a low heat.
  4. Meanwhile, you can start making the cream and cheese sauce. In a different saucepan, mix together the cream and grated cheese over a low heat until the cheese melts. Mix it well, and just as it begins to boil, pour it into the other pan along with the fillets.
  5. Leave it to cook for 15 minutes over a low heat. Cover with a lid to make sure the heat circulates and the roulades are cooked through. Occasionally stir the sauce.