Prep. Time 30′ Cooking Time 40′ Serves 3-4
Ingredients
- 2 boneless skinless chicken breasts
- 3 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 500g fresh mushrooms, sliced
- 1 carrot, grated
- 2 tbsp flour
- 1 ½ cups warm milk
- 1-2 pinches nutmeg
- 150g spicy graviera cheese, grated
- Salt
- Pepper
- Egg yolk for brushing
- 1 sheet of puff pastry
- Salad for serving
Instructions
- Boil the fillets in water for 15 minutes. Let them rest in the broth for 10 more minutes.
- Keep half a cup of broth and refrigerate or freeze the rest for future use.
- Finely chop the chicken into small pieces.
- In a saucepan, heat the olive oil over high heat. Add the mushrooms and sauté for 2-3 minutes until they’ve release their moisture completely.
- Add the onion, garlic, and carrot, and cook for 3 minutes until the onion becomes translucent.
- Sprinkle with flour and stir to cook for 1 minute. Grate the nutmeg.
- Pour in the broth and milk and stir. Add the chicken, and stir again. Season with salt and pepper.
- Simmer gently until the cream thickens. Remove from heat. Let it cool for 10 minutes, stirring occasionally.
- Add the grated cheese and mix well. The chicken cream at this stage should be thick, not runny.
- Spread the puff pastry on a baking sheet lined with parchment paper.
- Place the cold thick filling along the length.
- Fold the sides and roll up.
- Seal with the help of egg wash, with the seam facing down.
- Make light cuts on the surface in a few places.
- Brush with egg yolk mixed with a little water.
- Bake in a preheated convection oven at 200°C on the middle rack for 10 minutes. Lower te temperature to 170°C and continue baking until the roll is golden brown (about 30 minutes).
- Let it rest for 10-15 minutes on the counter and cut into pieces.
- Serve with a side salad
Enjoy!
Source: Argiro Barbarigou
