Chicken roll with prosciutto and vegetables
What do you need for cooking?
Ingredients
Filling
-
Vegetable oil
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Onion
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Carrot
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Mushrooms
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Chicken breast
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Prosciutto
Salad
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Tomatoes
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Fresh cucumbers
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Olive
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Feta cheese
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Parsley
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Salt
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Oregano
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Baking tray
- Baking paper
- Pan
- Grater
- Film
Step-by-step recipe
Step 1:
Place the prosciutto slices in a row on the parchment paper, overlapping each other.
Step 2:
Make a cut in the chicken breast fillet from the center outward so that it can be unfolded, doubling in size.
Step 3:
Cover the fillet with plastic wrap and pound it with a meat mallet. Place the pounded fillet on the plastic wrap, smoothing it out.
Step 4:
Cut the onion into cubes.
Step 5:
Pour vegetable oil into the frying pan, add the onion and fry, stirring.
Step 6:
Grate the carrots coarsely and add to the pan. Stir.
Step 7:
Cut the mushrooms into small slices. Stir and fry, stirring occasionally.
Step 8:
Place the filling on top of the chicken.
Step 9:
Wrap the roll with cling film.
Step 10:
Place the roll on the slices and wrap it with paper.
Step 11:
Place the roll and paper on a baking sheet and bake for 40 minutes at 180 degrees.
Step 12:
Cut the tomatoes into quarter slices and arrange on a plate.
Step 13:
Cut the cucumbers into half slices and add to the tomatoes.
Step 14:
Cut the feta cheese into cubes.
Step 15:
Add green and black olives, parsley and vegetable oil, add salt and oregano.
Step 16:
Remove the roll from the oven, cut into portions and serve with salad.
Cooking tips
Use medium-sized strips of prosciutto.
When beating meat, use thick film; thin film will not prevent the tender fillet from becoming soggy.
Be careful not to overcook the filling, otherwise the flavor will be too harsh.
Before slicing tomatoes, be sure to remove the tough cores.
