Chicken Roll with Provolone Cheese

Name: Chicken Roll with Provolone Cheese
Yield: 4
Ingredients: 2 tablespoons of butter or margarine - 30g; 2 tablespoons of all-purpose flour; 1/2 cup of heavy cream - 120g; Salt and black pepper to taste; 1 1/4 cups of grated provolone cheese - 130g; 8 chicken breast fillets - 600g; 1/3 cup of all-purpose flour (approximately) - 40g; 2 eggs, lightly beaten - 65g; 1/2 cup of cake flour

1
2 tablespoons of butter or margarine - 30g
2
2 tablespoons of all-purpose flour
3
1/2 cup of heavy cream - 120g
4
Salt and black pepper to taste
5
1 1/4 cups of grated provolone cheese - 130g
6
8 chicken breast fillets - 600g
7
1/3 cup of all-purpose flour (approximately) - 40g
8
2 eggs, lightly beaten - 65g
9
1/2 cup of cake flour

Ingredients

1
2 tablespoons of butter or margarine - 30g
2
2 tablespoons of all-purpose flour
3
1/2 cup of heavy cream - 120g
4
Salt and black pepper to taste
5
1 1/4 cups of grated provolone cheese - 130g
6
8 chicken breast fillets - 600g
7
1/3 cup of all-purpose flour (approximately) - 40g
8
2 eggs, lightly beaten - 65g
9
1/2 cup of cake flour

Directions

1
Melt the butter or margarine
2
Add the flour and mix well
3
Add the heavy cream, season with salt and black pepper
4
Cook, stirring until thickened
5
Add the cheese and cook over low heat until melted
6
Place on a plate
7
Cover and refrigerate for 1 hour
8
Divide into 8 portions, forming sausage shapes
9
Beat the chicken breasts with the flat side of a meat mallet, between two sheets of plastic wrap
10
Remove the paper and dust the chicken with salt
11
Place a 'cheese sausage' on each breast
12
Fold the sides to the middle, roll up tightly
13
Dredge in all-purpose flour, then dip in egg and finally in cake flour
14
Cover and refrigerate for 1 hour
15
One hour before serving, fry the rolls in hot oil for about 5 minutes or until golden brown
16
Drain on paper towels
17
Serve 4 per person