Chicken roulade with zucchini tomato vegetables

Ingredients

• 4 chicken breast fillets (about 140 g)
• 1 Shallot
• 1 tbsp pine nuts
• 8 dried tomatoes (in oil)
• 5 tbsp olive oil
• 1 tsp parmesan
• Salt
• Pepper (freshly ground)
• paprika powder
• 8 ripe firm tomatoes
• 1 large zucchini
• 2 onions
• 1 Garlic clove
• 100 ml poultry broth
• 1 tbsp chopped marjoram
• fresh marjoram sprigs for garnish

Instructions

1. 1.

   Wash the chicken meat, pat dry and slice lengthwise without cutting all the way through.

2. 2.

   Peel and finely dice the shallot. Toast the pine nuts in a pan without oil until golden brown, remove and cool. Roughly chop the dried tomatoes and blend with the pine nuts, 2 tbsp olive oil and parmesan; add the shallot and season with salt and pepper. Spread the mixture on the meat, fold the sides, roll up the roulades and secure with pins. Season the meat with salt, pepper and a sprinkle of paprika.

3. 3.

   Wash the tomatoes, halve them, remove stems and cut flesh into strips. Wash the zucchini and slice diagonally. Peel onions, halve and slice lengthwise. Heat olive oil in a pan, sear the roulades all around, add onions and cook briefly, then add remaining vegetables and press in garlic. Pour in broth, add marjoram, cover and simmer for 10 minutes. Season with salt and pepper. Remove roulades, discard pins and cut diagonally. Arrange vegetables on warmed plates, place roulades on top and garnish with fresh marjoram sprigs.

4. 4.

   Serve immediately.