Fruity chicken roulades on colorful vegetables

Ingredients for 2 servings:

• 2 bell peppers, preferably red and yellow
• ½ zucchini
• 200 g cauliflower, frozen
• 1 nectarine(s)
• n. B. Soup seasoning
• 100 ml beef broth
• 200 g turkey breast, whole, or 2 thin poultry cutlets of 100 g each
• 40 g natural yogurt
• some lemon juice
• 30 g dried fruit, variety as desired
• ½ tsp rosemary, chopped
• 1 tbsp vegetable broth
• 75 g ham (salmon ham)
• salt and pepper
• Olive oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

Chop the dried fruit very finely, add the natural yogurt, lemon juice, and rosemary. Leave to marinate in the refrigerator for at least 20 minutes. Defrost the cauliflower. Cut the vegetables and nectarine into bite-sized pieces and place in a baking dish. Pour warm stock over them and let them marinate while you prepare the roulades. Preheat the oven to approximately 180°C (top and bottom heat). Flatten the poultry, season with salt and pepper, cover with the smoked ham, and spread a thin, even layer of the dried fruit and yogurt mixture. Roll them up into roulades, secure them with skewers, and return them to the refrigerator briefly to marinate. Add the vegetables to the oven. Briefly sear the roulades on all sides. Then place the roulades on top of the vegetables and bake in the oven for 15-20 minutes, depending on their thickness. Serve with small rolls, such as my mini bagels with rosemary and oregano.