Lightly beat the chicken slices to thin them; wash the blueberries and peel them.
Arrange the chicken slices on a sheet of parchment paper, overlapping them slightly to create a single surface.
Season with cheese, a little honey and blueberries, then roll the chicken over the filling.
Tie the roll with kitchen string (here the guide to do it correctly), season with salt and thyme (add a few sprigs of thyme under the string too) and brown on all sides in a non-stick pan with garlic and oil, then add a little broth, close with the lid and cook for about 20 minutes over medium-low heat, finally remove the lid and reduce the cooking juices over high heat.
The chicken roll with blueberries is ready, let it rest for a few minutes before cutting it.
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