I never fail with these chicken rolls on the vegetable bed, in the oven!
I never fail with these chicken rolls on the vegetable bed, in the oven!

Ingredients:
chicken breast – 800 g (28.2 oz)
salt – 5 g (0.18 oz)
black pepper – 5 g (0.18 oz)

For the filling:
boiled eggs – 4 pieces
pressed cheese – 50 g (1.76 oz)
tomatoes – 100 g (3.5 oz)
green onion – 50 g (1.76 oz)
parsley – 20 g (0.7 oz)
mayonnaise – 50 g (1.76 oz)
salt – 5 g (0.18 oz)
black pepper – 5 g (0.18 oz)
potatoes – 400 g (14 oz)
sweet bell pepper – 1 piece
zucchini – 1 piece
carrot – 1 piece
onion – 1 piece
garlic – 50 g (1.76 oz)
rosemary – 20 g (0.7 oz)
oil – 30 ml (1 fl oz)
salt – 5 g (0.18 oz)
black pepper – 5 g (0.18 oz)
parsley – 5 g (0.18 oz)
Tray size 30 x 30 cm (12×12 in)
IN THE OVEN 200 ˚C (392 °F)/45 MIN