Stuffed chicken rolls with cranberries and cinnamon

Name: stuffed chicken rolls with cranberries and cinnamon
Total time: 20 min
Yield: 4
Ingredients: 4 chicken breast; 3 tablespoon olive oil; 1 protein; 50 gram walnut; 100 gram smoked bacon cubes for the filling; 2 shallot for the filling; 1 little onion for the filling; 2 clove garlic for the filling; 0.5 teaspoon ginger powder (djahé) for the filling; 0.5 teaspoon cinnamon powder for the filling; 1 mespoint clove powder for the filling; 2 tablespoon parsley for the filling; 125 gram dried cranberries for the filling

Ingredients

Directions

Grind all the ingredients for the filling, except the cranberries, in a food processor into a coarse pot.
Preheat the oven to 200ºC.
Cut the chicken breasts horizontally. Fold them open, put a piece of cling film on them and press the dough slightly flat with a rolling pin.
Heat half of the oil and fry the ground ingredients for the filling 2-3 minutes.
Scoop the cranberries through and cook for 2-3 minutes. Allow the filling to cool.
Sprinkle the chicken breasts with salt and pepper. Divide the filling and roll the fillets from the long side. Stick with pricks.
Brush the chicken with egg white and press the walnuts on it.
Place the chicken rolls in a roasting tray or low oven dish and roast in the middle of the oven for about 25 minutes.
Delicious with potatoes and sprouts.