Chicken rolls with tomatoes, eggplants and cheese baked in the oven.
Chicken breast cut file
Fresh eggplants cut into slices
Tomatoes cut into slices
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.