Chicken rolls with tapenade and parma ham

Place the chicken breasts flat on a cutting board and cut horizontally so that you have 2 thin slices. Put a piece of cling film on it and slam or push the meat a little flatter with a rolling pin or the bottom of a pan.

Spread the chicken with the tomato tapenade and put a few leaves of basil. Roll up the meat and roll this package into a slice of Parma ham.

Heat the olive oil in a frying pan and fry the rolls until done in about 10 minutes. Extinguish if necessary with a dash of white wine.

Tasty with roast potatoes.