Ingredients (4 persons)

4 cuisses de poulet désossées
4 tranches of bacon
8 tranches of cheddar cheese
1 bowl of Iberian pâté with Pedro Jiménez Iberitos
Huiled'olive vierge extra
Sel
Poivre moulu
Serve with fried and grilled vegetables.

Recipe
Deglaze the skins and remove the skin.
Salt and cook.
Arrange a slice of cheddar and a slice of bacon on each cheese.
Divide the paste between the 4 skins.
Rotate and close with a curing-dent.
Bake in an adapted dish at 180 degrees for 30 minutes.
Remove from the oven and place a slice of cheddar on each roulade.
Prolong the cooking in the oven for 20 minutes.
Serve with fried and grilled vegetables.

Place the remaining cheddar on the plate on the fries.

NOTES

If you don't have cheddar or if you simply prefer another type of cheese, you can use another variety.

If you don't have chicken blanks, you can use chicken blanks.

If you do not want to add bacon, you can add bacon, white or serrano ham according to your preferences.

Source: Maria's Blog.