Wash the chicken schnitzel and pat dry. Spread 1 tablespoon of pesto on each side and top with a slice of ham and a piece of feta cheese, then roll up and place close together in a baking dish.
Mix together the tomato pieces, cream, ajvar, cream cheese and remaining pesto and season with salt, pepper and oregano to taste. Pour over the chicken rolls and sprinkle with the mozzarella. Bake for approx. 40 minutes at 200 ° C top / bottom heat.
Serve with potato wedges, a colorful fresh salad and baguette.