Chicken with pesto sauce

2 servings
30 min


1. Wash and dry the chicken fillet from the breast and cut it into a thin layer. Salt and pepper to taste.

2. Brush the meat with pesto sauce, spread the mozzarella on top and roll everything into a tight roll. Stab or tie so that the roll does not fall apart.

3. Break the egg into a bowl and shake. Grate Parmesan on a fine grater and mix it with breadcrumbs.

4. Dip the roll in the egg. Then plan in the cheese crumb. Place in an oven tin and bake for 20 minutes at 180 degrees. Serve hot. Nice!