Usuba
Chicken Breasts with Roquefort and Honey in Omelette
Tender chicken breasts stuffed with cheese and honey, wrapped in bacon omelet. A dish with contrasting flavors: the saltiness of bacon, the sharpness of cheese, and the sweetness of honey create a harmonious taste profile. Perfect for a festive table.
- Total
- 80 min
- Standard serving
- 79.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the chicken breast in half. Marinate the halves in soy sauce for 20 minutes.
- 2
Step 2
Mix Roquefort cheese with honey. If you don't like the mold, you can replace it with feta cheese — the taste will be milder.
- 3
Step 3
Stuff each chicken breast half with a mixture of cheese and honey. Wrap each half with two slices of smoked bacon.
- 4
Step 4
Fry an omelet with herbs and grated cheese: one egg and a handful of cheese for each chicken breast half. The omelet should not be overcooked — it should remain tender. Wrap the chicken breast in the omelet and secure the meat with wooden skewers.
- 5
Step 5
Bake in the oven for 20 minutes at 200 °C. Cut the finished dish diagonally and serve.
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