Roman chicken fillet with vegetable gratin

Preheat the oven to 200 ° C. Cut the arugula a little smaller. Boil the fennel for 3 minutes, drain and drain well.

Place the zucchini, tomato and fennel in a low ovenproof dish. Drizzle with 3 tablespoons of olive oil and bake the vegetables for 20 minutes in the middle of the oven.

Mix the breadcrumbs with the Italian herbs and cheese and keep separate.

Cut the chicken fillets into envelopes and fold them open. Brush with the pesto and spread the rocket or basil over it. Fold the fillets and stick them with wooden sticks.

Sprinkle the chicken fillet with salt and pepper. Heat 3 tablespoons of olive oil and fry the chicken in 15 minutes until golden brown and done.

Meanwhile divide the breading mixture over the vegetables in the oven. Increase the oven temperature to 220 ° C or turn the grill on and grind the vegetables for 10-12 minutes until the top layer is golden brown.

Serve the chicken fillet with the gratin. Tasty with pasta.