Rolled chicken breast with apple and shallots

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serves 4

  • toothpicks or skewers
  • 4 chicken breasts, approx. 130 g each
  • salt
  • pepper from a mill
  • 120 g of spicy Tilsiter, thinly sliced
  • 12 slices of cured bacon
  • cooking butter or cooking cream


  • 1 tbs of sugar
  • 1 tbs of butter
  • 250 g of sliced shallots
  • 300 g of apples such as Cox Orange, peeled, cored and sliced
  • 50 mL of cider or chicken stock
  • ½ a tbs of balsamic vinegar
  • salt
  • pepper from a mill

Recipe source

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  1. 1 Slice the chicken breasts lengthwise, horizontally, being careful not to cut right through them. Open out to double the surface area. Lay transparent foil on top and flatten out, using a heavy frying pan. Season the meat, lay the cheese on top and roll up lengthwise. Wrap three slices of cured bacon around each one and fix in place with a toothpick or skewer.
  2. 2 Fry the chicken in hot butter for about 15 mins.
  3. 3 For the vegetables: Caramelize the sugar to a light brown in a stainless steel frying pan. Add the butter and melt. Put in the shallots, place a lid on the pan and sweat the shallots on a low heat for 5 mins. Then add the apple slices and briefly sweat with the shallots. Deglaze with wine or stock, put the lid on and simmer for 5-10 mins. until just soft. Add the balsamic vinegar and season.
  4. 4 Serve the chicken breasts and vegetables on warmed plates.

Cheese in this recipe