Summary

Ingredients

• 4 beefsteak tomato (s)
• 300 g chicken breast fillet (s)
• 100 g cream
• 1 egg white
• Thyme, marjoram, basil, cili powder, a pinch each
• 1 spring onion (s)
• 2 large zucchini
• Parmesan, grated
• olive oil
• salt and pepper

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Instructions

1. Chop the chicken breast and finely chop in the blender with the finely chopped spring onion. Put in a bowl and season with salt, pepper and the herbs. Add chilli to taste. Mix well with the cream and then with the egg white.
2. I cut off a third of the tomatoes, the flower base. Core the remaining two thirds of the tomato and sprinkle the inside with a little salt and pepper. I put a leaf of basil in there. Then cut the zucchini lengthways, as thinly as possible, on the cutting machine so that you have 16 beautiful slices.
3. Place 3 slices next to each other, slightly overlapping or in a “tile-shaped” manner. The 4th disc in the middle as reinforcement. Then distribute a quarter of the meat filling in the middle on half of the zucchini surface. Then roll up and place on edge in the tomatoes.
4. Put in a baking dish, drizzle with oil and sprinkle well with parmesan.
5. Cook preheated to 200 ° in the oven for approx. 20 minutes.
6. You could perhaps make it with smaller tomatoes, smaller zucchini and the same filling as a starter for several people.