Chicken and zucchini rolls

Name: Chicken and zucchini rolls
Ingredients: 600 g chicken breast; 1 medium zucchini (250 g); 1 tub of Miez de lapte cheese (140 g); 15 g parsley leaves; 3 quail eggs; 1 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoon ground pepper

Meat - Chicken and zucchini rolls by Andrada E. - Recipia

Chicken and zucchini rolls can be served hot or cold, with grilled zucchini and cheese in the middle. Pounded chicken breast is rolled around grilled zucchini, cheese and parsley; sliced, the rolls have a soft green center, with browned oregano on top. I serve them cold, cut into finger-thick slices. Prep: 20 minutes. Cook: 66 minutes. Total time: 86 minutes. Serves: 4. About 290 kcal and 43 g of protein per serving.

Ingredients

600 g chicken breast
1 medium zucchini (250 g)
1 tub of Miez de lapte cheese (140 g)
15 g parsley leaves
3 quail eggs
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Cut the chicken breast into slices and pound them until they’re roughly the same thickness. Season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. 2. Peel the zucchini and cut it into rounds. Grill for 3 minutes on each side, until browned grill marks appear. 3. Slice the Miez de lapte cheese and finely chop the parsley. 4. Put zucchini rounds, cheese and parsley on each slice of chicken. Roll them up and secure with toothpicks. 5. Beat the quail eggs and brush the rolls with them. Sprinkle with oregano. 6. Put the rolls in a baking dish and bake at 180°C for 1 hour, until the meat is no longer pink in the center.

Notes

Choose a small, firm zucchini. In a large one, the seeds are bigger, and the slices can be watery. If the chicken breast is unevenly cut, pound the thicker parts until they’re as thick as the thinner ones, so the edges don’t dry out. Sometimes the cheese escapes from the ends; leave a little space at the edge of each slice when you add the filling. The rolls keep in the fridge for up to 3 days and can be prepared a few hours before baking. Miez de lapte can be replaced with 140 g of mozzarella; the dish contains dairy and eggs. I serve them with a simple green salad.