Stuffed Chicken Roll

Method

1. Prepare the side dish: peel and cut potatoes into 1.5 cm cubes, quarter the red onion. Season with oil, chopped rosemary, salt and pepper. Spread on a baking sheet and bake at 200°C (400°F) for about 20 minutes.
2. Prepare the omelette: beat the eggs with chopped parsley, salt and pepper. Heat a drizzle of oil in a non-stick pan, pour in the eggs, and cook for 2 minutes per side.
3. Prepare the chicken: place the boneless chicken breast on a cutting board, skin side down. Cover with parchment paper and pound with a meat mallet until thin. Season with salt and pepper.
4. Assemble the roll: layer slices of cooked ham, provola cheese, and the omelette on the chicken. Roll up tightly.
5. Tie the roll with kitchen string, making loops around the roll and securing the ends.
6. Sear the roll: heat a drizzle of oil in a stainless steel pan with two garlic cloves. Place the roll skin side down and sear over high heat for about 2 minutes per side until golden. Deglaze with white wine.
7. Finish cooking: place the partially baked potatoes on a baking sheet, make a space in the center, and place the seared roll on top. Return to the oven for another 25 minutes.
8. Serve: slice the roll and serve with the pan sauce and potatoes.