How to make
Divide the chicken fillets like a butterfly and we should get thin and large chicken steaks (I got three steaks).
With the hammer on its smooth side, thin out the meat, by being careful not to tear it, make it even and season with salt and black pepper.
Spread the meat with pesto (1 teaspoon of pesto on each piece of meat), add a red pepper and a piece of mozzarella on it.
Place a piece of meat on transparent foil and wrap it in a tight roll. Tie the ends of the foil in a knot. Prepare the others in the same way.
Boil water in the pot and add the rolls in it. The water should cover them.
Boil for about 15 minutes. Take out the roulades and remove the foil.
Wrap the prosciutto around the rolls and fry them in a heated pan with a little olive oil or oil for 2 minutes, until the prosciutto acquires a golden color.
The Chicken Roulades with Prosciutto and Mozzarella are delicious!
