Chicken Roll-Ups with Tomato Rice

Ingredients

• 2 yellow bell peppers
• 6 pre-cooked, flattened chicken cutlets (about 100 g each)
• 5 tbsp Ajvar (jarred)
• 3 tbsp freshly chopped basil
• Salt
• pepper (ground)
• olive oil
• 1 Shallot
• 250 g long-grain rice
• 250 ml vegetable broth
• 250 ml tomato juice
• basil for garnish

Instructions

1. 1.

   Wash the peppers, halve them, remove seeds and white membranes, then dice into very small cubes.

2. 2.

   Wipe the cutlets dry, split them in half, spread Ajvar on each piece, sprinkle with half of the pepper cubes and basil, roll up, secure with toothpicks, and season with salt and pepper.

3. 3.

   Heat a pan with 2 tbsp oil over high heat and sear the rolls all around until golden; remove and set aside.

4. 4.

   Peel and finely chop the shallot, sauté it with the remaining pepper cubes in a pot using 2 tbsp oil. Add the rice, stir briefly, then pour in the broth and tomato juice. Simmer on medium heat for about 20 minutes.

5. 5.

   Ten minutes before the cooking time ends, place the rolls onto the rice and let them steam together. Serve garnished with basil leaves.