OVERVIEW

Preparation

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  Pat chicken fillets dry and pat slightly flat between two freezer bags. Season fillets with salt and pepper. Spread with 150 g Exquisa Cream Cheese Creation Cherry-Pepper, roll up into roulades and pin with wooden skewers. Heat oil in a pan, fry roulades in it for approx. 5 minutes, turning. Remove and cook in preheated oven (electric oven: 150 °C/ convection oven: 125 °C) for approx. 10 minutes. Prepare pasta in boiling salted water according to package instructions.
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  In the meantime, deglaze drippings with broth and wine, bring to a boil and simmer for about 2 minutes. Stir in 100 g Exquisa Creation Kirschpaprika. Simmer on low heat for about 3 minutes. Season sauce with salt, pepper and paprika.
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  Wash oregano, shake dry, coarsely chop leaves. Remove roulades from oven and cut open. Drain pasta, arrange on plates with sauce and roulades. Garnish with oregano and some paprika.