Baked Chicken Rolls

For the baked chicken rolls, first cut the chicken breast into coarse cubes for the farce. Place in a cutter with the remaining ingredients. Add soup and whipped cream only gradually until a creamy consistency is formed.

Flatten the remaining chicken breasts, season with salt and pepper. Spread the farce on top and add some arugula. Roll up. Coat the chicken rolls first in flour, then in beaten egg and finally in breadcrumbs.

Boil the potatoes. Just before they are done, add the zucchini. Strain and peel the potatoes and mash them together with the zucchini cut into pieces, the whipping cream and the butter until you get a creamy puree.

Heat enough oil and bake the chicken roulades in it until crispy.

Serve baked chicken roulades with the puree.

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