Chicken rolls Provençale with Brugge Old | Bruges cheese
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Chicken rolls Provençale with Brugge Old

4 pers.
50 min


  • 1 courgette
  • 2 onions, cleaned
  • 2 cloves of garlic, cleaned
  • olive oil
  • 5 branches of thyme
  • 1 laurel leaf
  • 700 ml passata
  • 1 sugar cube
  • salt and pepper
  • 1 bunch of basil
  • 8 chicken escalopes
  • mixed herbs
  • 8 slices of Brugge Old, halved



  • Wash the courgette, cut off the ends and cut lengthwise in thin slices. Grill on both sides in a grill pan until golden brown.
  • Finely chop the onions and press the clove of garlic. Sauté in a splash of olive oil. Add thyme, laurel, passata and sugar and leave to simmer for about 15 minutes. Season with salt and pepper. Keep 8 basil leaves apart and chop the rest. Stir through the sauce.
  • Preheat the oven to 180 °C.
  • Season the chicken escalopes with pepper, salt and mixed herbs. Spread out on a cutting board. Take a slice of grilled courgette, a basil leaf and half a slice of Brugge Old and put it on top of the escalope. Roll up into a roll and fix with a cocktail stick.
  • Pour the sauce into an oven tray. Now arrange the chicken rolls in the tray and put half a slice of Brugge Old on top of each roll.
  • Slide in the oven and bake for 15 to 20 minutes until done. Remove the cocktail sticks.
  • Serve the chicken rolls Provençale with pasta.