– Chicken roll with Tomme de Touraine cheese

Ingrédients

10 people 

5 chicken cutlets
Tomme de Touraine cheese
Bacon
Red pesto
Arugula
200 g pitted black olives
Fine salt
Freshly ground pepper
Olive oil for cooking

Étapes de la recette

Cut the cheese into thin slices.

Cut the olives into strips.

Cut the cutlets into bite-sized pieces of similar size (3 to 5 pieces per cutlet).

Place them between two sheets of parchment paper, then pound them to flatten them thinly, without breaking them.

Season with salt and pepper.

Spread a little red pesto on each piece.

On each portion, place 1/3 of a slice of bacon, 1 thin slice of cheese, 2 leaves of arugula, and the black olive strips.

Roll up the cutlet to enclose the filling.

Secure the rolls with a toothpick.

Cooking
Pour a drizzle of olive oil into a skillet or onto a griddle. Once the skillet is very hot, sear the rolls on each side, then lower the heat and cook for 4 to 5 minutes.

Then remove the skillet from the heat and keep the rolls warm under aluminum foil.