Ingredients
- Chicken breast – 1kg
- Chiken thighs – 1kg
- Cottage cheese – 500g
- Shredded cheese – 500g
- Bacon (diced) – 500g
- Eggs – 2
Quick overview
- Mix everything in a bowl (except the meat)
- Cut breast into strips
- Prepare thighs
- Put it all on baking tray
- Fill
- Season
- Cook in oven at 180 °C
Mix the cottage cheese, shredded cheese, bacon, and the eggs in a bowl.
Cut the chicken breasts into thin flat strips, so they’re rollable.
Prepare a baking tray with brown baking paper.
Lay down the cut breasts in a row. With a fork, put a small amount of mixture on the top end, and roll it down to the bottom. Do this until the tray is half full.
For the other half, lay out chicken thighs. Rip up the skin, and put the mixture underneath. Push it down a bit so it won’t come out.
You can season the top of the meat at this step.
Preheat your oven to 180°C, top-bottom.
Put another sheet of baking paper on top of the meat. Put in the tray, check after 30 minutes. If it’s no longer raw, remove the top cover, and cook it for another 20 minutes.
Note: If you don’t want the top to be crunchy, cook until completion with the baking paper on top.
Enjoy!
