Stuffed chicken rolls with pasta pesto

Halve the chicken fillets in the length. Place between two sheets of cling film and flatten the chicken with the bottom of a frying pan.

Remove the leaves from the fresh mint sprigs and cut half of the leaves. Let the cheese drain in a sieve and collect 3 tbsp oil (per 4 persons). The rest of the oil is not used.

Prepare the cheese with a fork. Mix with the finely chopped fresh mint and 1 tbsp oil (for 4 people). Divide the cheese over the chicken and roll it up.

Secure with a cocktail stick. Sprinkle the chicken rolls with salt and pepper.

Heat 1 tbsp of oil (for 4 persons) in the frying pan and fry the chicken rolls over medium heat on all sides until golden brown and done.

Meanwhile, halve the courgettes in the length. Cut the halves into 1 cm pieces.

Halve the mushrooms. Slice the garlic.

Heat the rest of the collected oil in a frying pan and fry the zucchini, mushrooms and garlic for 5 min. On medium heat.

Change regularly. Season with pepper and salt.

Meanwhile, cook the pasta al dente according to the instructions on the package.

Mix the pasta with the vegetables and pesto sauce. Sprinkle with the rest of the leaves of mint, put the chicken rolls on top and serve.