Chicken and zucchini rolls

Name: Chicken and zucchini rolls
Ingredients: 600 g chicken breast; 1 medium zucchini (250 g); 2 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 30 ml oil; 30 g ketchup

Meat - Chicken and zucchini rolls by Camelia J. - Recipia

Chicken and zucchini rolls are served warm, often alongside vegetable patties. Thin strips of chicken and zucchini are rolled up, with the ketchup on top staying glossy after baking. I put them on the plate as soon as they come out of the oven. Prep: 20 minutes. Cook: 30 minutes. Total time: 50 minutes. Servings: 3. About 350 kcal and 46 g protein per serving.

Ingredients

600 g chicken breast
1 medium zucchini (250 g)
2 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
30 ml oil
30 g ketchup

Preparation

1. Pat the chicken breast dry with paper towels and cut it into thin strips. Peel the zucchini and cut it into thin strips too. 2. Crush the garlic with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Gradually stir in the 30 ml of oil until you have a creamy paste. 3. Brush each chicken strip on both sides with the garlic paste. Place a strip of zucchini over the chicken, roll it up and secure it with a toothpick. 4. Place the rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C for 25 minutes, until the chicken is cooked through. Brush them with 30 g of ketchup and bake for another 5 minutes, until the ketchup turns glossy.

Notes

Cut in half, the rolls bring to mind little cabbage rolls, but here the zucchini strip takes the place of the cabbage leaf. I serve them with plain rice, which catches the ketchup left in the pan. They can be prepared a few hours ahead and kept covered in the fridge until they go into the oven. Store leftovers in a sealed container in the fridge for up to 3 days. For another option, you can replace the chicken breast with turkey breast, cut into strips of the same thickness; check that it is cooked through before taking it out. Cut the breast into strips that are as even as possible, since very thin ones can dry out if they stay in the oven too long. Choose a young, firm zucchini with few seeds in the center, so the strips stay whole as you roll them. If it is very wide, cut it lengthwise into narrower strips, not rounds.