Stuffed Chicken Rolls

For the stuffed chicken rolls, carefully pound the chicken cutlets flat. Salt and pepper and sprinkle each with 2 tablespoons chopped parsley. Place a sheet of ham on each and finally the Emmentaler cheese on top.

Roll up the cutlets as tightly as possible and secure with roulade skewers. Sear the roulades on all sides in a coated medium frying pan, pour in the chicken soup and simmer for about 25 minutes.

Turn the roulades often so that they are well done. After 20 minutes, add the juice of the squeezed tangerine, mix the cornflour in a little water and add it as well. Stirring is important now.

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