Tender Chicken Rolls

1. 1 Fresh basilpack 30 g ≈ $2.50 11 g
2. 2 Bell peppers≈ $6.00 per kg 35 g
3. 3 Hard cheesepack 200 g ≈ $2.70 40 g
4. 4 Chicken breast filletpack 800 g ≈ $7.23 160 g
5. 5 Cream 20%pack 500 ml ≈ $3.00 50 ml
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Olive oil 9 ml
10. 10 Sunflower oil 9 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken⁴ breast fillets lengthwise in half, cover with plastic wrap, and pound to ¼-inch thickness. Preheat oven to 375°F (190°C).

2. Season with salt and pepper, drizzle with olive oil, and sprinkle with chopped basil.

3. Grate cheese and spread evenly over the fillets. Top with thin slices of bell² pepper.

4. Roll up the fillets, securing with toothpicks if needed.

5. Sear rolls in a grill pan with sunflower oil for 3 minutes per side until golden brown.

6. Transfer to a baking dish. Pour in cream⁵ mixed with minced garlic⁶.

7. Bake for 20 minutes until fully cooked—juices should run clear, no pink inside.

8. Slice rolls and serve with the creamy⁵ sauce from the dish.