Chicken Rolled with Vegetable

Prep. 20 mins

Cooking 15 mins

Serving 4

Light

INGREDIENTS Measurements

4 chicken breast (boneless, skinless)

Salt and pepper

2 tablespoons oil

1 onion, sliced

2 cups colored peppers, sliced

1/2 cup mozzarella cheese, grated

2 cups chicken stock

1 tablespoon oil

Place chicken breasts between two pieces of waxed paper or plastic wrap.
Pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
Season chicken with salt and pepper.
Heat oil in a pan over medium high heat, add onion and stir till tender.
Add colored pepper to onion and cook for few minutes, season to taste.
Arrange onion mixture over chicken breast, top with cheese and roll.
Place each chicken breast on top of a plastic wrap, roll tightly and secure the sides.
Boil in the chicken stock for about 10 minutes, remove and cool.
Heat oil in a pan fry rolled chicken until golden.
Serve Rolled chicken with boiled rice.