CHICKEN, ZUCCHINI, AND SCAMORZA ROLLS
Procedure
Ingredients · Servings 2
- 300 g Chicken breast slices
- Zuchinis
- Scamorza
- Corn flour
Method · 20 min
- We take the chicken breast slices, arrange them on a cutting board, and season them with salt and pepper. We stuff the slices with the previously chopped courgettes...
- We take the chicken breast slices, arrange them on a cutting board, and season them with salt and pepper. We stuff the slices with the previously chopped courgettes...
- We take the chicken breast slices, arrange them on a cutting board, and season them with salt and pepper. We stuff the slices with the previously chopped courgettes...
- We take the chicken breast slices, arrange them on a cutting board, and season them with salt and pepper. We stuff the slices with the previously chopped courgettes...
- We take the chicken breast slices, arrange them on a cutting board, and season them with salt and pepper. We stuff the slices with the previously chopped courgettes...
- We take the chicken breast slices, arrange them on a cutting board, and season them with salt and pepper. We stuff the slices with the previously chopped courgettes...
TAKE THE CHICKEN BREAST SLICES, PLACE THEM ON A CUTTING BOARD AND SEASON THEM WITH SALT AND PEPPER.
LET'S STUFF THE SLICES WITH THE COURGETTES THAT WE HAVE PREVIOUSLY SLICED WITH THE HELP OF A MANDOLIN. THEY MUST BE VERY THIN, THIS WILL MAKE IT EASIER TO ROLLING THE ROLLS.
FINALLY, WE ADD THE SCAMORZA AND ROLLS UP THE CHICKEN, PLACE THE ROLLS NEXT TO EACH OTHER AND SKEWER THEM.
3 SKEWERS WILL COME OUT WITH 4 ROLLS EACH.
WE PASS THEM IN EVO OIL AND THEN IN THE CORN FLOUR BREADING.
WE BAKE THEM FOR 10 MINUTES AT 180 DEGREES AND THEY WILL FORM A CRISPY CRUST ON THE OUTSIDE, BUT WILL BE SOFT AND STRINGY INSIDE.
