Autumn is officially here and for us cooking is our destressor and sort of therapy. In the kitchen all the anger and anxiety goes away and is being replaced with positivity and good humor. Oh and we can not wait for Halloween...Getting really creative here, and you? Do you already collect ideas and inspirations guys?

Recipe comes from my sister, she calls them "sock roulades" as she finds them quite smelly when taken out of the oven. Maby this is a case of blue cheese, anyways they taste great and I just love how simple&good value these roulades are. All you need are chicken breasts and these few ingredients (blue cheese, gerkins and bacon) to use as a filling. But they can be stuffed with basically anything you can imagine. If you are busy at work during the week, you know how it is to get yourself togather and cook for the whole family afterwards. Here is a solution - it will only take you few minutes to prepare, than let the oven do the rest... And with our tip you do not need wooden sticks or skewers to hold these togather, aluminium foil will do the trick and keep them really juicy and moist...

Simple chicken roulades 

  • 4 chicken breasts
  • 150g blue cheese
  • 2 medium gherkins
  • 4 slices unsalty bacon
  • basil leaves
  • salt, pepper
  • few drops of olive oil

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten them just a bit using flat side of a meat mallet. Sprinkle chicken with pepper and salt. Cut cheese into small sticks, bacon in half and gherkins lengthwise. Preheat oven to 180°C. Place on a chicken slice of bacon, slice of gherkin and blue cheese. Roll chicken breasts up into a neat roll. Now wrap each roulade in aluminium foil, twist sides of the foil, forming something similar to a wrapped candy. 

Place them in the oven for approximately 35 minutes. Leave them for 5 minutes to settle. Unwrap from the foil, carefully, saving all the juices. Place on a serving dish, pour over some juices from cooking and sprinkle with some olive oil, freshly ground black pepper, slices of gherkins and basil leaves. Serve hot and they are best accompanied with roasted potatoes.