Baked Chicken Breast & Pea Roll

Ingredients

Roll sheet

• 500 g — Chicken breast
• 5 cloves (25 g) — Crushed garlic
• 1 pinch — Dried oregano
• ½ tsp — Salt

Filling

• 150 g — Minced chicken breast
• 150 g — Canned peas
• 45 g — Cooked carrot
• 20 g (approx. 1 bunch) — Spring onion
• 1 pinch — Salt

Preparation

1. 1.I carefully pounded the pre-sliced chicken breast thin (as for schnitzel) and seasoned it with crushed garlic, salt and oregano, then left it to rest in the refrigerator for 1–2 hours to let the flavours blend.
2. 2.I mixed the 150 g of minced chicken breast with the peas, diced cooked carrot, salt and finely chopped spring onion.
3. 3.I laid the chicken breast slices on the work surface, overlapping them by about 1 cm, then turned out all the filling onto them and spread it evenly across the whole surface.
4. 4.I rolled it up tightly, secured the chicken sheet at intervals with toothpicks, placed the roll in a silicone baking tray with a glass of water added, and covered it with aluminium foil (or a lid).
5. 5.I baked the roll in the oven for approximately 30 minutes, then a further 10 minutes uncovered to brown it.
6. 6.I let it cool, then removed it from the tray and sliced it.

Recipe in pictures

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