- 4 chicken breast fillets
- 300 g cottage cheese, ground
- 90 g breadcrumbs
- 1 egg, beaten
- 4 cloves garlic, crushed
- 30 g almonds, ground
- 20 g butter
- 15 g black pepper, freshly ground
- 1 tbsp marjoram, chopped
- 1 tbsp parsley, chopped
- 10 g salt
Lay a fillet on a clean work surface, place a sheet of clingfilm on top and using a roller gently beat the breast to flatten it, repeat the action with remaining fillets. Season flattened fillets, leave for 30 minutes in the fridge.
In a large bowl crush the garlic into the butter, add the cheese, herbs and seasonings and mix into a homogenous mass.
Spread the cheese mixture on the fillets, sprinkle almonds on top and fold into cylinder shaped rolls.
Put the egg in a wide soup plate, the breadcrumbs in another.
Preheat oven to 190°C.
Dip a rolled fillet in the egg, then the breadcrumbs, repeat and set aside. Place fillets on a greased baking tray. Bake for 30 minutes, until a brown crust has formed.