Rolled Chicken Fillet

Rolled Chicken Fillet

Preparation process

Cut the fillet into steaks, pound evenly, add salt and pepper. Soak the inside of the bread in cold milk and drain. To the drained bread add the crushed garlic, mustard, and chopped parsley or chives and mix well to combine.
Coat the steaks with the batter, arrange slices of Poli Hammy and slices of cheese over the steaks and
roll them up. Place the rolls on a baking tray greased with olive oil.

If desired, sprinkle the rolls with rosemary or other Mediterranean herbs, season with pepper and add a few
drops of olive oil. Bake the rolls at 200°C for 40 minutes.

What is Kashkaval?
Kashkaval cheese is a hard cheese typical of the Balkan peninsula and southern Italy. It is usually made of a mixture of sheep and cow milk.

The receipe was contributed by Maja Bekić, Bosnia and Herzegovina.