Chicken olives with cheddar

1. Roll out the chicken breasts on the work surface and cut them in half lengthwise. Place on top of each 1 slice of cheddar cheese.

2. Fold the sides and roll up enclosing the filling. Wrap with 1 slice of bacon. Tie with kitchen twine.

3. Heat 2 tablespoons of oil in the pot and let brown the chicken olives on all sides. Sprinkle with flour and mix. Pepper, do not salt.

4. Pour the white wine with the vegetable stock cube, olives and 20cl of water. Simmer on low heat for 30 minutes.

Our cooking tip: To be served with white and brown rice or fresh tagliatelle.

Photo credit: Sucré Salé