Chicken Rolls with Brussels Sprout and Potato Salad

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🍗✨

Cut the potatoes. Peel the potatoes and cut them into small, even cubes.

Cook the potatoes. Cook the potatoes in salted water over low heat for about 15 minutes until tender.

Cut the onion. Peel the red onion and cut it into small cubes.

Prepare the cabbage. Clean the Brussels sprouts, cut them in half, and remove any damaged leaves.

Prepare the chicken breasts. Slice the chicken breasts horizontally and pound them into thinner cutlets.

Fill and roll the meat. Season the meat with salt and pepper, fill with ham and cheese, roll up, and secure with a toothpick or skewer.

Fry and finish baking the meat. Brown the rolls in a pan over medium heat for about 3 minutes on each side until golden, then transfer them to the oven and bake at 180 C for about 10-15 minutes.

Blanch the cabbage. Briefly cook the Brussels sprouts in boiling water for about 2 minutes so they soften but remain crisp.

Prepare the dressing. Mix the mustard, onion, and mayonnaise into a dressing.

Mix the salad. Add the cooled potatoes and briefly cooked Brussels sprouts and toss to make a salad.

Serve. Remove the finished chicken rolls from the oven, cut them open, and serve with the salad 🍽️✨