200 gr. DODONI goat / feta cheese
100 gr. crushed almonds
3 tbsp olive oil for the filling
50 gr. dried cranberries
1 whole boneless chicken
freshly ground pepper
100 ml white wine
1 tsp cornstarch
2 tbsp water
1 tbsp mustard
½ tbsp honey
Measure the ingredients in bowls. Preheat the oven to 180oC.
Crumble the DODONI goat / feta cheese in a bowl.
Add the almonds, olive oil, cranberries and freshly ground pepper and mix into a thick filling.
Strech the chicken skin on a cutting board and place half the chicken pieces on it. Sprinkle with salt and pepper.
Apply the filling lengthwise and cover with the rest of the chicken pieces.
Roll the chicken and bind it tightly using cooking twine.
Trasfer it to a baking pan and sprinkle with salt and pepper. Pour some olive oil over its surface.
Roast the chicken roulade in a preheated oven, at 190oC, for about an hour, until it gets a nice colour.
Take it out of the oven, remove the twine and trasfer on a plate.
Pour any roasting liquids from the baking pan into a saucepan. Heat the saucepan in medium/high heat for 3-4 minutes and deglaze with the wine. Wait for some of the alcohol to evaporate.
Add the cornstarch in the water, stir and pour into the sauce.
Add honey and mustard and keep stirring the sauce.
Taste it and if needed, add some extra salt and freshly ground pepper. Remove from heat.
Serve the roulade in slices, with some of the sauce poured on top.