Bacon-wrapped chicken rolls with cheese - Baconlindade kycklingrulader med ost

BACON-WRAPPED CHICKEN ROLLS WITH CHEESE
Baconlindade kycklingrulader med ost

4 servings

16 thin slices of chicken fillet

5 oz cream cheese
3 rounded tablespoons grated Parmesan cheese
3 tablespoons red pesto
fresh basil leaves
9 oz bacon
butter or margarine for frying

Sauce:

1 shredded leek
7 oz fresh spinach
1 red chili fruit, shredded
3 tablespoons butter or margarine
2/3 cup white wine
1 tablespoon vegetable bouillon
3 rounded tablespoons water
1 ¼ cups  heavy cream
salt, black pepper
some Maizena
some chopped parsley for decoration

Heat the oven to 390F.

Mix cream cheese, Parmesan cheese and pesto and spread this filling on the sliced chicken. Put the basil leaves on top and roll them up. Wrap bacon around the rolls and attach with a toothpick if necessary. Brown the rolls in the fat, first “seamside” down, and then all around. Transfer to an oven-proof dish and continue frying in the oven for about 10 to 15 minutes.

Sautée leek, chili and spinach until smooth and glossy and the liquid has steamed off. Add wine, water and both the bouillons, bring to a boil and add the cream. Boil for about 5 minutes. Flavour to taste with salt and pepper and thicken with Maizena stirred with some water if necessary.

Put the rolls in the sauce and serve with potatoes or pasta and vegetables.

Enjoy!

Bella