Chicken rolls with leek sauce

1. Stuffing

chicken breasts 1.1 lb (500 g) • vegetable salt • ground black pepper • pork ham 5.25 oz (150 g) • Gouda cheese 3.5 oz (100 g) • fresh red pepper 0.5 pc

Make steaks out of the meat, tenderize them, sprinkle with vegetable salt and pepper. Put the slice of a ham, cheese and red pepper on each steak.

2. 

Roll the steaks, fix them with a toothpick or piece of thread.

3. Frying

sunflower oil

Put oil on the pan, sear the rolls from the both sides, put them on a sheet, pour the meat juice and some water on them. Cover them, put them in the oven and bake for 20 minutes.

4. 

leek 0.5 pc • sunflower oil

Put a little oil on the sauce pan, add sliced leeks and fry it for a moment.

5. 

sunflower oil • all-purpose flour / plain flour 2 tbsp • semi skimmed milk 1,5% 1.7 cup (400 ml)

Put oil into a little cup, add flour, fry it for a while, pour in cold milk and stir it properly so you do not have lumps.

6. Sauce

salt • vinegar

Add fried leeks to prepared sauce and cook for another 5 minutes. If you find the sauce too thick, add a little water. At the end, season it with salt and vinegar.

7. 

Cut the baked rolls into thicker wheels, put them on plates and pour the leek sauce over them.