Roasted chicken skewers with dill, gherkin, and cheese sauce
servings
- 800 g chicken breast fillet
- 100 ml olive oil
- 30 ml lemon juice
- 2 tsp honey
- 2 sprigs of rosemary
-
200 g Woerle processed cheese
(8 triangles “Fine & Light” each 25 g) - 75 g gherkins
- 2 tsp dill, finely chopped
- 4 tbsp pickle juice
- 1 tsp mustard
- oil for frying
- salt, pepper
Step 1
Cut the chicken fillet into small, not too thick cubes. Mix the olive oil, lemon juice, and honey for the marinade. . Place the chicken fillet into a bowl together with the marinade, season with salt and pepper. Add the sprigs of rosemary, cover, and allow to marinate in the refrigerator for 30 minutes.
Step 2
Cut the gherkins into small cubes for the sauce. . Squash the cheese pieces with a fork and mix with the pickle juice (puree with a hand blender for a finer sauce). Add gherkins, dill, and mustard. Season with salt and pepper.
Step 3
Skewer the pieces of chicken fillet and sear on all sides using very little oil. Serve with the sauce.