Chicken turbants

Ingredients for 2 servings:

• 4 beefsteak tomatoes
• 300 g chicken breast fillet(s)
• 100 g cream
• 1 egg white
• Thyme, marjoram, basil, chili powder, a pinch each
• 1 spring onion(s)
• 2 large zucchini
• Parmesan, grated
• olive oil
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Zucchini rolls filled with chicken breast in tomatoes

Mince the chicken breast and finely chop it in a blender with the finely chopped spring onion. Place it in a bowl and season with salt, pepper, and the herbs. Add chili to taste. Mix well with the cream and then the egg white. I cut off one-third of the tomatoes crosswise, the blossom end. Deseed the remaining two-thirds of the large tomato and sprinkle the inside with a little salt and pepper. I also added a basil leaf. Then slice the zucchini lengthwise, as thinly as possible, using a slicer to create 16 nice slices. Place three slices next to each other, slightly overlapping or “roof tile” in the middle. Place the fourth slice in the middle for reinforcement. Then spread a quarter of the meat filling in the middle, evenly spaced over half of the zucchini. Roll up and place upright among the tomatoes. Place in a baking dish, drizzle with oil, and sprinkle generously with Parmesan cheese. Bake in a preheated oven at 200°C for about 20 minutes. You could perhaps make this as a starter for several people using smaller tomatoes, smaller zucchini, and the same filling.