Name: Cheesy Baked Chicken Rolls with Fresh Salad
Yield: 3 servings
Ingredients: 3 pieces chicken thighs; to taste salt; to taste black pepper; 1 tbsp chopped parsley; 2 cloves garlic; 1/2 cup shredded cheese; 1 tsp mustard; 2 tbsp mayonnaise; 1 tsp tartar sauce; 1 tsp oil for greasing; 2 tbsp olive oil; 1 tbsp vinegar; 1 tsp brown sugar; 1 tbsp dried mint; 1 red onion; 2 leaves lettuce; 1 tomato; 1 apple; 1 small cucumber

1

Pat the chicken thighs dry, place between plastic wrap, and pound with a meat mallet until evenly flattened. Season both sides with salt and black pepper.

2

In a small bowl, mix the chopped parsley, minced garlic, and shredded cheese, reserving about two tablespoons of the mixture for the topping.

3

In a separate bowl, whisk together the mustard, mayonnaise, and tartar sauce until smooth.

4

Brush each chicken thigh generously with the mayonnaise-mustard sauce, spoon the cheese filling down the center, and roll up tightly.

5

Grease an oven-safe baking dish with oil, arrange the chicken rolls seam-side down, and brush the remaining sauce over the tops.

6

Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes.

7

While the chicken bakes, whisk olive oil, vinegar (or lemon juice), brown sugar (or honey), dried mint, salt, and black pepper in a small bowl, then stir in the sliced red onion and allow to marinate.

8

Chop the romaine lettuce, tomato, apple, and cucumber, place them into a salad bowl, and toss with the marinated red onion dressing.

9

Remove the chicken rolls from the oven after 25 minutes, top each roll with the reserved cheese mixture, and bake for an additional 5 minutes until fully melted. Serve warm with the salad.