Chicken roulade with zucchini and smoked scamorza and rosemary potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Zucchini100 g
• Scamorza25 g
• Potatoes180 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: June – September

Method

1. Heat the oven to 190 °C (conventional). Butterfly the chicken breast by slicing it horizontally without cutting all the way through and pound it between two sheets of baking paper to about half a centimetre; season with salt and black pepper.
2. Heat a griddle pan over high heat. Wash the courgette and slice it thinly lengthways; grill for 1–2 minutes per side, until soft and marked.
3. Lay the courgette over the chicken, cover with the thinly sliced scamorza, roll up tightly from the long side and tie with kitchen string.
4. Wash and peel the potatoes, cut them into cubes of about 2 cm and toss them in a baking tin with half the oil, the rosemary and salt.
5. Heat the remaining oil in a frying pan over medium-high heat and brown the roll for 4–5 minutes, turning, until golden on all sides; put it in the tin with the potatoes and bake for 25 minutes, until the roll is firm to the touch and the potatoes golden.
6. Rest the roll for 5 minutes so the juices settle and the scamorza firms up a little, then remove the string, slice and serve with the potatoes.