Chicken leg stuffed with gruyere, black garlic honey and mint

Chicken in an amazing variation.

Ingredients:

• 2 boneless chicken thighs
• 80 g gruyere cheese cut into long pieces
• 30 g Black Garlic honey
• 40 g chopped onion
• 50 g olive oil
• 50 g fresh tomato, chopped
• 4 mint leaves
• 120 g dried pasta, preferably penne
• 60 ml white wine
• 10 g butter
• 20 g dry mizithra cheese, grated
• Salt - Pepper

Directions:

Preheat the oven to 180 Celcius.

Salt and pepper the chicken thighs on both sides. Brush the inside with honey, add 2 mint leaves and the gruyere cheese lengthwise. Roll up and secure with toothpicks, being careful not to leave any gaps so that the filling can escape. In a frying pan over high heat, sauté the rolls on all sides with olive oil until they turn brown. Remove the rolls to a small baking tray, lower the heat and add the onion to the pan. Sauté until soft and add the tomato. Sauté for another 1 minute and deglaze with the wine. Wait for it to reduce by half, and pour the sauce over the rolls. Cover with aluminum foil and bake for 30 minutes. Boil the pasta in salted water, drain and reserve 100ml of the cooking water. Remove the rolls from the pan, and add the sioufichta along with the water to the pan. Place the pan on the stove and bring to a boil, stirring until half the liquid is reduced. Remove, add the butter and mizithra cheese, stir until a creamy sauce is formed. Serve with freshly ground pepper.