Delicious Chicken Breast Rolls with Potato Side and Fresh Salad

Season the chicken fillets with salt, pepper, and dried garlic. Let the chicken marinate for 30 minutes to absorb the flavors.

Slice the tomato and chop the cheese.

Place the tomato and cheese on each piece of chicken, and sprinkle with chopped parsley.

Roll each chicken fillet up tightly and secure it with toothpicks.

Make the Sauce:

In a small bowl, mix the yogurt and mustard together to create a smooth sauce.

Place the chicken rolls in a greased baking dish and brush each roll with the yogurt-mustard sauce.

Roast the Potatoes:

Preheat your oven to 200°C (392°F) for the potatoes.

Toss the potato wedges in olive oil, salt, pepper, dried parsley, dried garlic, and Italian herbs.

Spread the potatoes on a baking tray lined with baking paper and bake for 30 minutes, or until golden and crispy.

Bake the Chicken:

Preheat your oven to 180°C (356°F).

Bake the chicken rolls for 35 minutes, or until the chicken is fully cooked and the rolls are golden.

Prepare the Salad:

In a bowl, combine the diced tomato, cucumbers, shallot, and green onion.

Add sour cream, salt, and pepper, and toss everything together to create a refreshing salad.

Serving and Storage Tips:

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