Intense flavour of spicy cheese broke with the sweetness of the pear, the whole is an excellent composition!
2 boneless chicken breasts
1 big pear (can be canned one)
7 oz (200 g) blue cheese
4 tbsp cranberry jam
4 tbsp chopped parsley
2 tbsp flour
2 tbsp butter
2 tbsp oil
Wash chicken breasts, dry. Cut breasts in regular fillets. Cut each fillet in half, so you will get 2 thin slices. Put the chicken breasts in a plastic bag, beat with a meat mallet until as thin as it can be. Season the meat with pepper.
Slice the pear, place them on a meat, sprinkle with crumbled cheese. Roll the chicken roulade from one end to form a cylinder, securing the seam with a couple of toothpicks. Coat with flour.
Heat the oil in a pan. Quickly fry the roulades, until golden. Place them in a baking pan, put a piece of butter on top of each. Bake in preheated oven to 240 F (170 oC), for about 15 min. Serve with cranberry jam.