Parmesan Chicken Roulade with Cheese Filling

Name: Parmesan Chicken Roulade with Cheese Filling
Yield: 6
Ingredients: 6 fine chicken breast fillets; 1 finely chopped garlic; Salt and pepper to taste; 2 cups (chalice) all-purpose flour; 2 beaten eggs; 2 cups (chalice) breadcrumbs; Oil for frying; Pesto; 1/4 cup (chalice) chopped parsley; 4 tablespoons olive oil; Salt and pepper to taste; Filling; 100g grated mozzarella cheese; 100g grated cheddar cheese; 9 cherry tomatoes halved; 3 tablespoons grated Parmesan cheese

1
6 fine chicken breast fillets
2
1 finely chopped garlic
3
Salt and pepper to taste
4
2 cups (chalice) all-purpose flour
5
2 beaten eggs
6
2 cups (chalice) breadcrumbs
7
Oil for frying
8
Pesto
9
1/4 cup (chalice) chopped parsley
10
4 tablespoons olive oil
11
Salt and pepper to taste
12
Filling
13
100g grated mozzarella cheese
14
100g grated cheddar cheese
15
9 cherry tomatoes halved
16
3 tablespoons grated Parmesan cheese

Ingredients

1
6 fine chicken breast fillets
2
1 finely chopped garlic
3
Salt and pepper to taste
4
2 cups (chalice) all-purpose flour
5
2 beaten eggs
6
2 cups (chalice) breadcrumbs
7
Oil for frying
8
Pesto
9
1/4 cup (chalice) chopped parsley
10
4 tablespoons olive oil
11
Salt and pepper to taste
12
Filling
13
100g grated mozzarella cheese
14
100g grated cheddar cheese
15
9 cherry tomatoes halved
16
3 tablespoons grated Parmesan cheese

Directions

1
Wash the chicken breast fillets and season with garlic, salt, and pepper
2
Coat in flour, eggs, and breadcrumbs
3
Fry them in hot oil until golden brown on both sides. Reserve
4
Pesto
5
Mix parsley, olive oil, salt, and pepper. Reserve
6
Assembly: Place 3 fillets, then distribute the filling: alternate cheeses and tomatoes
7
Top each with another fillet and secure with toothpicks
8
Arrange in a baking dish, sprinkle Parmesan cheese, and bake until the cheese is fully melted
9
Serve immediately with parsley pesto.