The chicken breast fillet is first washed and cut into 1-1.5 cm thick slices. Then pepper and salt well on both sides and top with the sliced mozzarella on one end. One large slice is sufficient for each schnitzel. Make sure that there is a little space left on the edge so that the cheese does not leak out immediately when roasting.
Then 2 - 3 leaves of fresh basil are placed on top (more or less depending on taste). Now you roll the topped schnitzel into small rolls and seal them with toothpicks or small skewers. This can be quite tricky, especially with chicken breast fillets and small slices. It`s easier with turkey escalope.
The prepared rolls are then only seared and then put in a small baking dish for about 10 - 15 minutes (depending on the thickness and oven) at 180 ° C so that they cook through inside.
If there is some mozzarella left over (or if you just like it cheesier), you can sprinkle the rolls with diced pieces before baking.
A little juice escapes during baking, which should definitely be poured over the rolls when serving - it tastes delicious. We just eat fresh baguette and a green salad. It`s a very simple but wonderful recipe.
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