Mini chicken roll with sundried tomato

Make 4 large double layers of foil and place a chicken fillet on each layer. Fold the foil double over the chicken fillet. Use a heavy object (eg a heavy pan) to flatten the chicken breasts. Fold back the top layer of foil and brush each chicken fillet with a thin layer of cream of sun-dried tomatoes. Sprinkle with (freshly ground) pepper and place 4 to 5 leaves of basil on each chicken breast. Roll up the chicken fillets as tight as possible and remove the layer of plastic wrap. Stick them with a cocktail stick. Keep the chicken fillets refrigerated until use, max. 24 hours.

Let the chicken breasts return to room temperature. Heat the oil and fry the chicken breasts around. Add the strips of dried tomato. Put a lid on the pan, turn the heat low and cook the chicken breasts in about 15 minutes. Cut the roulade into slices and spread over a warm plate. Tasty with sprouts.