Chicken rolls with tomatoes, eggplants and cheese baked in the oven.

Chicken breast cut file
Fresh eggplants cut into slices
Tomatoes cut into slices
Cottage cheese
Olive oil
Salt, pepper and basil

I let the chicken breast file macerate with salt and pepper for an hour in the fridge. I sliced the tomatoes, eggplants, cheese and garlic and rolled one slice of each in a slice of chicken file. To make sure they don’t break in the over, while cooking, I fixed them with a toothpick. I put all the rolls in a Jena bowl and added 2 spoons of olive oil and basil.

I let them cook in the oven for about an hour and 20 minutes, at 180 degrees.

The result: