Chicken rolls with herbs and mozzarella
400-500 g chicken fillet
1 bunch of spinach
½ bunch beet leaves
1 ball of mozzarella
1 stalk of spring onion
2 tablespoons chopped fresh parsley
1 teaspoon dried parsley and oregano
Salt and pepper to taste
For the garnish: 1 zucchini, 1 kg potatoes, ghee and oil, black pepper, dried dill and parsley, garlic powder, salt
Wash and stem the spinach and beets. Cut into strips. Mince the onion and carrot. Transfer everything in a pan and stew in a touch of olive oil, covered. Season with salt, green pepper and all the spices. When the color of the vegetables turns to cooked, remove from heat and let rest.
Flatten and tenderize the chicken with a knife and a meat tenderizer, aiming to get two or three fairly large and flat slices to roll them. Put each on an aluminum foil.
Cut the mozzarella into cubes and add to the green stuffing. Rub the chicken breasts with salt, pepper and olive oil on both sides. Then, spread a thick layer of stuffing. Carefully roll the meat tightly and pack in the aluminum foil. Place all the pork rolls in a baking dish.
For the garnish, carefully scrub the potatoes under running water to remove any dirt. Place them in a cooking bag. Sprinkle with parsley, dill, salt, pepper and garlic powder. Drizzle with oil and ghee and clip the bag. Massage the potatoes through the bag to evenly distribute the spices. Place the bag next to the chicken bundles.
Put the plate at 200°C for 40 minutes. Then, remove the potatoes from the oven and unwrap the chicken rolls. Return the meat in the oven, the time to brown a bit or about 10-15 minutes.
To serve, garnish each plate with 3-4 slices of chicken roll, some potatoes and a few slices of grilled zucchini (just seasoned with salt and olive oil).