Ingredients
Instructions
To prepare this dish, first prepare our chicken breasts. Slice them evenly (like cutlets) and pound them to make them large enough, lightly season with salt and set them aside while we prepare the vegetables for filling. Parboil broccoli in boiling water (just put it in boiling water for 2 minutes), cut cherry tomatoes in half and slice the pepper laterally to create rings. Once we have the vegetables ready, we can start filling.
First, I placed a ring of pepper on the chicken and inserted a cherry tomato into it to prevent the tomato from spilling out during baking, then added a teaspoon of sweet corn and a broccoli stem, lightly seasoned with basil. Roll up the chicken to enclose the vegetables inside and seal the edges. Tie it with a string or you can use toothpicks like I did. Repeat this process according to the number of slices we prepared :) Place the rolls on a baking tray on which you previously poured olive oil (evenly over the entire tray to prevent sticking, you can also use lard or baking paper).
Rinse the potatoes, slice them into small rings or cubes, and add them to the tray with our meat. Season the potatoes (with seasoning for baked potatoes) and lightly salt. Place everything in the preheated oven at 200 degrees and bake for 25 minutes, then switch to the grill function and bake for another 15 minutes. As a bonus, I added sausages for grilling to the oven, as the grilling season is starting, you can enhance the flavor this way.
Once it's ready, just serve and enjoy. I also added a tasty arugula salad, which you can also find on this website in the Salads section (it complemented the dish excellently).
