A dish that makes an ordinary chicken breast original and tasty. The result is excellent because icing made with egg white and parmesan makes soft the chicken breast, creating, at the same time, a delicious crust. The filling gets a great contrast with the soft consistency of the chicken.
6 Chicken breast, slices
2 Summer zucchini
0.5 shot of Extra virgin olive oil (EVO)
1 pinch of Table salt
1 dash of Black pepper
1 teaspoon of Basil, chopped
3 tablespoons of Canned tomato puree
2 Egg white
100 grams of Parmigiano Reggiano
Cook for about 7 minutes the zucchini cut into very small pieces, with shallot, a round of oil, tomato sauce, basil, salt and pepper. Then, stuff the slices of chicken breast with zucchini and close the roll wrap, securing them with the help of two toothpicks. Dip the rolls in egg whites and then pass them in the Parmesan, pressing it well to make it stick. Bake on plate oiled oven for 30 minutes at 250° C.