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.