Stuffed chicken rolls

An easy to prepare and tasty dish!
4 chicken fillets
1 tbsp lemon juice
3 tbsp soy sauce
2 tbsp oil
50 g butter
1 tbsp flour
1 tbsp of dry white wine
2-3 leeks (white part)
50 g grated cheese
0.5 dl single cream
1 egg
salt and white pepper

SAUCE:
200 g single cream
1 egg yolk
5-6 sardines (tinned)
1.1 dl of dry white wine
white pepper
100 ml chicken stock
Gently tenderize the fillets between two pieces of SAGA Cooking Paper, trying not to ‘tear’ the flesh, and then place in a shallow bowl. Mix the soy sauce, lemon juice and oil together, pour over the fillets and let it them marinate for about an hour.

Cut the leeks into crescent-shaped pieces and gently fry in butter before adding the wine. Simmer for about 10 minutes. Mix the cream with flour and grated cheese, and season with salt and pepper. Add the mixture to the leeks, break in the egg and mix thoroughly. Bring to the boil and leave the filling to cool down.

Take 4 A4 sheets of SAGA Cooking Paper and place one chicken fillet on each sheet. Spread the filling over each fillet (like buttering a piece of bread) and make SAGA Rolls. Place them into a pan with 2 cm of boiling water and poach for about 40 minutes. Add water if needed.

SAUCE
Pound the sardines in a mortar until reduced to paste and then mix them with the cream and egg yolk. Bring the stock to the boil, add the sardine mixture, wine and season to taste. Gently heat the sauce but DO NOT BOIL!

Unfold the rolls and serve with the sauce. This dish goes great with pasta or rice.

TOP TIP: Instead of sardines try adding mushrooms.