Split the chicken breast in two, flatten it finely with a meat tenderizer, season to your taste. Grind cheese with butter (proportion 1:1), mass obtained use for covering the meat , then put the broccoli on it and roll. Wrap the roulade in aluminium foil in „candy” form and bind the edges with thread. Ready roulades put to pot with boiling water (seasoned with universal seasoning and greens). Simmer the roulades under cover for about 30 minutes.
Squeeze boiled and cooled potatoes, separate ¼ of the whole mass and replace it with potato flour, add yolks, egg, butter. Add 1-2 spoons of boiling young nettle juice or spinach. Knead all ingredients to obtain a homogeneous mass, form small noodles and put in small portions into boiling, salted water. When the noodles emerge, pull them out to the strainer.
Simmer the cream in a sauce pan, add processed cheese and butter, mixing all with wooden spoon till the sauce thickens. In the end, season to your taste. You can add chopped fennel or some horseradish.
Wash the lettuce, tear into pieces, add yoghurt, sliced cucumber, radish, mix and season all.
This meal was prepared by the Country Homemakers’ Association of Kłobuck District Council during 5th “Silesian Tastes Festival 2010” in Złoty Potok.