Chicken Rolls with Mozzarella and Vegetables

Slice the chicken breast into small pieces, cover with plastic wrap, and pound with a meat mallet.

Season the thin meat with freshly ground black pepper and salt, then flip the pieces over.

Pound, salt, and pepper the second side in the same way. Grate 150 grams of mozzarella cheese using a box grater.

Grate the peeled carrot on a box grater and finely chop the parsley.

Add the carrot and parsley to the cheese, dress with yogurt, and mix well.

Spread the filling over each chicken cutlet and roll up tightly.

Arrange the rolls seam-side down on a baking sheet lined with parchment paper.

Bake at 350°F for 30 minutes.

Grate the remaining mozzarella and scatter over the rolls after baking.