Ingredients for
6 people

  • Chicken (breast)6 slices

  • Zucchini2

  • Yellow peppers1

  • carrots2

  • Stracchino150 g

  • eggs2

  • thymeEnough

  • Flour50 g

  • Bread crumbs100 g

  • saltEnough

  • Peanut oil200 ml

  • Valerian300 g

  • tomatoes4

  • Extra virgin olive oilEnough

Preparation Chicken rolls with vegetables

  • Take a slice of chicken, place it on a sheet of baking paper, place it on a cutting board and flatten it with the meat tenderizer. Repeat this for all the slices.
  • Meanwhile, wash and clean zucchini, pepper and carrots. Cut them into cubes and cook them in a pan with a drizzle of extra virgin olive oil. Season with a little thyme and season with salt.
  • Put all the chicken slices on the cutting board and sprinkle with a pinch of salt. Spread some stracchino on each and add the blanched vegetables.
  • Roll up the slices to make rolls and fix them with toothpicks. Beat the eggs in a bowl. Pour the breadcrumbs on a small tray and mix it with the thyme leaves.
  • Heat the peanut oil and cook the mini rolls for 10 minutes, turning them halfway through cooking, using a pair of pliers. Remove them when they are golden brown and let them drain on absorbent paper.
  • Remove the toothpicks, cut the rollatine into slices and serve on a bed of valerian.
  • Wash the tomatoes, cut them with a cross cut and place them on the vegetables to decorate.