Chicken Stuffed with Vegetables

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  • 2
  • Easy
  • 30 mins
  • 15 mins
  • Average budget

Ingredients

  • For rolls:
  • 2 chicken cutlets
  • Tapenade or sundried tomato caviar
  • mozzarella
  • 1 egg
  • 3 basil leaves
  • For the vegetables:
  • 1 zucchini
  • 1 carrot
  • 1 pepper half
  • 1 tomato
  • 1 clove of garlic
  • Olive oil and basil

Preparation

Step 1

For the roll: Cut through the middle for the cutlets. Flatten.

Step 2

Spread 3-4 tablespoons of tomato tapenade on each cutlet. Cut the mozzarella into thin slices. Place on cutlets. Roll the cutlets and tie.

Step 3

Mix egg and basil. Dip cutlets into the mixture. Cook 15 minutes over low heat in a skillet with a drizzle of olive oil.

Step 4

For the vegetables: Cut the zucchini, carrot, bell pepper into thin strips. Cut the tomato into cubes. Crush the garlic clove.

Step 5

Cook vegetables in a pan over low heat for 15 minutes with a drizzle of olive oil.

Add basil 5 minutes before the vegetables are fully cooked.

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