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

Ingredients:
Chicken breast cut file
Fresh eggplants cut into slices
Tomatoes cut into slices
Cottage cheese
Garlic
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:

Enjoy:)