Recipe Chicken rolls with an underside ham and cheddar

1. In a pot filled with water, adjust the thermoplonger to 65 ° C.

2. Unroll a rectangle of cling film on the work surface, place a chicken cutlet over it, salt, pepper, then cover with a slice of ham, then a slice of cheddar.

3. Roll the cutlet on itself by pressing the cling film well to get a tight sausage. Close the ends of the sausage by pressing the film as a candy paper. Repeat the operation for other cutlets.

4. Place the chicken rolls in vacuum bags. Remove the air from the sachets in the vacuum machine by pressing "manual suction", then on "welding".

5. When the water is at temperature, immerse the sachets in it for 1 hour 30 minutes.

6. Take the bags out of the double boiler, let them cool a little before opening them.

7. Gently remove the cling film. Melt the butter and olive oil in a pan and brown the rolls for a few minutes on all sides.

8. Serve them immediately and enjoy!

Tip: these chicken rolls with ham and cheddar keep up to 5 days in the refrigerator.

Advice: much appreciated by young eaters, this recipe can be accompanied by homemade fries and a green salad.