Ingredients:
- 1 kg chicken breast,
- 500 g peppers cream (COD. 03229),
- 200 g “Concassè” dry tomatoes (COD. 01006).

1. Cut the chicken breast obliquely in order to obtain 0,5 cm thickness slices. Arrange them on a table and cover them with a layer of peppers cream and “concassè” dry tomato cubes.
2. Finally roll the meat slices up, tying them and fixing them with a toothpick. 
3. Finally portion it cutting between the bindings.
   
   Cooking Times:
   Brown it for 2 minutes in an pre-heated non-stick pan over an high flame and then continue the cooking over a medium flame for 6 minutes.
   
   Notes:
   The wide range of Ginos creams allows you to realize diverse fillings and stuffings giving you the opportunity to offer new and appetizing dishes to your customers.