Chicken Roll with Peppers and Graviera Cheese
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Recipe-Ingrediants
Chicken roll with peppers and Graviera cheese... Simply mentioning this recipe awakens the appetite and brings pleasure to both young and old. It is a beloved dish that finds its place on Sunday tables, festive occasions, and buffets, impressing everyone and leaving a delightful taste on the palate.
The preparation of this recipe is simple and easy to follow. The chicken is wrapped with care and precision around fresh peppers and aromatic Graviera cheese, creating a delicious result.
The combination of flavors and ingredients in this recipe creates a delightful blend. The juicy peppers add a slight spicy note and freshness, while the Graviera cheese offers a rich creamy texture and flavorful aroma. Let's step into the kitchen, roll up our sleeves, and give our family and friends the opportunity to taste this dish!
Our Ingredients:
1 deboned chicken (ask your butcher to debone it for you)
1 kg potatoes, cut into wedges
2 green peppers, cut into quarters
300g Graviera cheese, cut into sticks
1 tbsp olive oil
2 tbsp butter
1 tsp mustard
1 clove of garlic
1 tsp oregano
1 tsp thyme
Juice of one lemon
½ cup white wine
Salt and pepper
Directions
Take the chicken and blot out any excess moisture with absorbent paper. Then, place the chicken with the skin facing down on the countertop, place a sheet of plastic wrap on top, and flatten it with a heavy object to spread and thin it out.
Preheat our oven.
Next, place plastic wrap on the countertop, transfer the chicken on top (skin side down), season it with salt, pepper, oregano, and thyme. Lay the bacon slices vertically in two rows. Then, place the peppers and the Graviera cheese sticks on top, starting from one end. Roll up the chicken tightly with the help of the plastic wrap, and tie it with kitchen twine.
Take a roasting pan, add the olive oil, lemon juice, white wine, mustard, garlic, oregano, thyme, and a little water, and mix well.
Then, place the roll in the middle of the roasting pan, cover it with the lid, and roast it for about 1 hour and 45 minutes.
While waiting, clean and cut our potatoes into wedges.
After one hour, open the roasting pan, add water if needed, and add the potato wedges. Roast for another 30-45 minutes until the roll gets a golden color, and the potatoes are cooked.
Then, remove the roll from the oven, let it rest for a while to cool down and tighten, and cut the twine. Slice the roll into thin slices.
Serve with the potato wedges, and sprinkle with thyme.
Enjoy your meal!
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