Cut the turkey breast or chicken breast into small slices (like sliced meat), season with salt and pepper as desired.
Cover a slice of ham with a few basil leaves, place one or two strips of meat on top and cover with basil leaves again. Then wrap the whole thing like a roulade, if necessary pin it with a wooden skewer.
This is repeated with the remaining ingredients.
The rolls are then seared in a pan until the rolls are nice and brown and then fried on a low flame.
This is served with, for example: basmati rice, pesto pasta (my favorite: basil pesto) or bugettes.
The rolls are also good cold for a buffet.
PS: I prefer to fry in an iron pan because of the taste.
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