Chicken roulade with kapia pepper and cheese

Ingredients

• 600 g boneless chicken breast
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon natural Vegeta seasoning
• 1 kapia pepper (150 g)
• 150 g semi-hard cheese
• 6 g fresh dill
• 1 tablespoon oil
• 1 tablespoon tomato paste
• 125 ml water
• 1 pinch oregano
• 1 tablespoon breadcrumbs

Preparation

1. Preheat the oven to 220°C. Roast the kapia pepper for 20 minutes, until its skin blisters and dark spots appear. Let it cool for 10 minutes, then peel it, cut it open along one side and remove the stem and seeds. 2. Pat the chicken breast dry with paper towels. Open it lengthwise like a book and pound it to an even thickness. Season with 3/4 teaspoon salt, 1/4 teaspoon pepper and natural Vegeta seasoning. 3. Grate the cheese on the large holes of a box grater, finely chop the dill and mix them together. Fill the roasted pepper with the mixture, then place it in the middle of the chicken breast. 4. Roll the chicken breast up tightly and place it in a ceramic baking dish greased with 1 tablespoon oil. 5. Mix the tomato paste with 125 ml water, the oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour the sauce into the dish and sprinkle the breadcrumbs over the roulade. Cover the dish, lower the oven temperature to 180°C and bake for 25-30 minutes, until the meat is cooked through. 6. Uncover the dish and spoon the sauce from around the roulade over it. Baste it twice more over the next 15 minutes, until lightly browned. 7. Let it cool for 10 minutes before slicing.